Cheesy Baked Eggplant You Have To Try

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Cheesy Baked Eggplant

"This is a very cheesy and easy to make baked eggplant dish with an Italian aptitude. An extremely good opportunity to a pasta dish."

Ingredients :

1 eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil, or as needed
1 tablespoon garlic powder, or to flavor
2 tablespoons olive oil
1 small onion, chopped
three cloves garlic, chopped
2 small tomatoes, chopped
1 (10 ounce) bundle sparkling spinach leaves
half of cup ricotta cheese
3/4 cup shredded mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
3/four cup tomato pasta sauce
2 teaspoons Italian seasoning

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H

Preheat the oven to 350 degrees F (one hundred seventy five tiers C). Brush eggplant slices with olive oil on both sides, and area them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 mins.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a couple of minutes till aromatic, and the tomatoes have released their juices. In a medium bowl, mix together half of cup of ricotta cheese, half of cup of mozzarella cheese, and half cup of Parmesan cheese. Set apart.
Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese aggregate over the spinach, and unfold into a skinny layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the closing mozzarella and Parmesan cheese over the pinnacle. Sprinkle with Italian seasoning.
Bake for 30 minutes inside the preheated oven, or until heated thru and the eggplant is effortlessly pierced with a fork.

Notes :

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