Title: Baked Eggplant Spinach and Ricotta Casserole
Ingredients:
- 3 eggplants, peeled and sliced into rounds
- Salt (for soaking and seasoning)
- Water (for soaking)
- Olive oil (for brushing and cooking)
- 1 tsp dried basil
- 140 grams spinach (5 oz)
- 4 tablespoons ricotta cheese
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 tsp Italian herbs
- 2 tomatoes, sliced
- 200 grams mozzarella cheese (7 oz), shredded
- 200 ml marinara sauce (about 1 cup)
- 40 grams Parmesan cheese (1.5 oz), grated
Directions:
- Prepare the Eggplants:
- Slice the eggplants into rounds, then place them in a bowl of water with a pinch of salt. Let them soak for 10 minutes to remove bitterness.
- After soaking, pat the eggplants dry with a paper towel to remove any excess water.
- Bake the Eggplants:
- Preheat your oven to 200°C (390°F).
- Brush both sides of the eggplant slices with olive oil and sprinkle with dried basil.
- Place the eggplants on a baking tray and bake for 20 minutes, until they are tender and slightly golden.
- Prepare the Spinach Mixture:
- In a bowl, mix the spinach, ricotta, minced garlic, salt, black pepper, and Italian herbs. Set aside.
- Assemble the Casserole:
- Lightly grease a baking dish with olive oil.
- Place a layer of baked eggplant slices at the bottom of the dish.
- Spread half of the spinach and ricotta mixture over the eggplant.
- Add a layer of sliced tomatoes and sprinkle half of the mozzarella cheese on top.
- Pour a few spoonfuls of marinara sauce over the mozzarella.
- Repeat the layers with the remaining spinach, tomatoes, mozzarella, and marinara sauce.
- Finish with a top layer of eggplant slices and sprinkle Parmesan cheese on top.
- Prepare the Eggplants:
- Bake the Casserole:
- Bake in the preheated oven at 200°C (390°F) for 30 minutes, until the cheese is melted and bubbly.
- Serve:
- Let the casserole cool for a few minutes before serving.
- Enjoy this flavorful, cheesy dish as a main course or side dish.
Serving Suggestions:
- Serve with a side of garlic bread or a crusty baguette.
- Pair with a fresh green salad dressed with balsamic vinaigrette.
- Enjoy with a glass of red wine for a complete Italian-inspired meal.
- Serve alongside a bowl of pasta or quinoa for a heartier dinner.
- Add a sprinkle of chili flakes for an extra kick of spice.
Cooking Tips:
- If you prefer a richer flavor, sauté the spinach in a bit of olive oil before mixing it with the ricotta.
- For extra crispiness, lightly grill the eggplant slices after baking.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- To avoid excess moisture, salt the eggplant slices and let them sit for 10 minutes before cooking.
- For a gluten-free option, ensure the marinara sauce is free of any gluten-containing ingredients.
Nutritional Benefits:
- Eggplants are low in calories and high in fiber, helping with digestion and promoting satiety.
- Spinach is packed with iron, vitamins A and C, and antioxidants that support overall health.
- Ricotta cheese provides protein and calcium for strong bones and muscles.
- Olive oil is a healthy source of fats that promote heart health.
- Tomatoes are rich in lycopene, a powerful antioxidant that supports skin health and reduces the risk of chronic diseases.
Dietary Information:
- Vegetarian-friendly
- Rich in fiber
- Good source of calcium from the ricotta, mozzarella, and Parmesan cheese
- High in vitamins from spinach and tomatoes
- Low in carbohydrates, making it a great option for those watching their carb intake
Nutritional Facts (per serving, based on 6 servings):
- Calories: 280
- Protein: 12g
- Fat: 18g
- Carbohydrates: 15g
- Fiber: 6g
- Sodium: 420mg
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
- This dish can also be frozen for up to 2 months. Thaw in the refrigerator before reheating.