Cheesy Eggplant Bake
This vegetarian casserole feeds a crowd. Loaded with fresh eggplant, baby spinach and fire roasted tomatoes, this Cheesy Eggplant Bake is a perfect weeknight dinner.
- 1 eggplant, sliced into 1/2 inch rounds
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/2 small onion, chopped
- 2 cloves garlic, chopped
- 2 small tomatoes, chopped
- 1 14 ounce can Hunt's Fire Roasted Tomatoes with garlic
- 1 bunch fresh spinach leaves, cleaned, dried, stems removed
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Preheat the oven to 350°F. Place the eggplant slices on a lined baking sheet and drizzle each side with olive oil and season with salt and pepper. Bake for 10 minutes.
While the eggplant is baking, combine the mozzarella, ricotta, and Parmesan in a bowl and mix well.
Next, in a sauce pan over medium heat sauté the onion for about three minutes until caramelized. Add the garlic, chopped tomato and spinach to the pan and stir until the spinach has wilted. Add the Hunt's Fire Roasted tomatoes to the pan and stir to incorporate. The mixture should be saucy.
Increase the oven temp to 425 degrees. Arrange the baked eggplant slices in a rectangular baking dish and pour the tomato mixture on top.
Sprinkle the top of the baking dish with the cheese mixture, add pepper to taste and cook for 30-40 minutes or until the casserole is cheesy and bubbly on top.
Add mushrooms and cooked ground spicy sausage or ground turkey for a meaty alternative.
Peel the eggplant ahead of time if you prefer a skinless eggplant casserole.
This recipe was originally published July 17, 2015.