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Title: Baked Eggplant Spinach and Ricotta Casserole

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Eggplant and Spinach Ricotta Casserole

This Eggplant and Spinach Ricotta Casserole is a delicious, savory dish filled with tender eggplant, a creamy spinach-ricotta filling, melty mozzarella, and tangy marinara sauce. It’s perfect as a main course or a flavorful side dish. Let’s dive into the recipe!

Ingredients:

For the Casserole:

  • 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 (about 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 (about 7 oz), shredded
  • 200 ml marinara sauce (about 1 cup)
  • 40 grams Parmesan cheese (about 1.5 oz), grated

Directions:

Prepare the Eggplants:

  1. Soak the Eggplants:
    Slice the eggplants into rounds and place them in a bowl of water with a pinch of salt. Let them soak for about 10 minutes to remove any bitterness.
  2. Dry the Eggplants:
    After soaking, pat the eggplant slices dry with a paper towel to remove any excess moisture.

Bake the Eggplants:

  1. Preheat Oven:
    Preheat your oven to 200°C (390°F).
  2. Prepare Eggplants:
    Brush both sides of the eggplant slices with olive oil and sprinkle with dried basil.
  3. Bake:
    Place the eggplant slices on a baking tray and bake for about 20 minutes, or until tender and slightly golden.

Prepare the Spinach Mixture:

  1. Mix Ingredients:
    In a bowl, combine the spinach, ricotta cheese, minced garlic, salt, black pepper, and Italian herbs. Mix well and set aside.

Assemble the Casserole:

  1. Grease the Dish:
    Lightly grease a baking dish with olive oil.
  2. Layer Eggplant:
    Start by placing a layer of the baked eggplant slices at the bottom of the dish.
  3. Add Spinach Mixture:
    Spread half of the spinach and ricotta mixture over the eggplant slices.
  4. Add Tomatoes & Mozzarella:
    Layer sliced tomatoes on top of the spinach mixture, then sprinkle half of the shredded mozzarella cheese on top.
  5. Add Marinara Sauce:
    Pour a few spoonfuls of marinara sauce over the mozzarella.
  6. Repeat Layers:
    Repeat the layers with the remaining spinach mixture, tomatoes, mozzarella, and marinara sauce.
  7. Finish with Eggplant:
    Finish with a top layer of eggplant slices and sprinkle Parmesan cheese over the top.
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Bake the Casserole:

  1. Bake:
    Bake in the preheated oven at 200°C (390°F) for 30 minutes, or until the cheese is melted and bubbly.

Serve:

  1. Cool and Serve:
    Let the casserole cool for a few minutes before serving.

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.
  • For a heartier dinner, serve alongside a bowl of pasta or quinoa.
  • Add a sprinkle of chili flakes for an extra kick of spice.

Cooking Tips:

  • For a richer flavor, sauté the spinach in a bit of olive oil before mixing it with the ricotta.
  • For extra crispiness, grill the eggplant slices lightly after baking.
  • Use freshly grated Parmesan 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 gluten.

Nutritional Benefits:

  • Eggplants are low in calories and high in fiber, helping with digestion and promoting satiety.
  • Spinach is rich in 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 packed with lycopene, an antioxidant that supports skin health and reduces the risk of chronic diseases.

Dietary Information:

  • Vegetarian-friendly
  • Rich in fiber
  • Good source of calcium from 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 kcal
  • Protein: 12g
  • Fat: 18g
  • Carbohydrates: 15g
  • Fiber: 6g
  • Sodium: 420mg

Storage:

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  • Freezing: This dish can be frozen for up to 2 months. Thaw in the refrigerator before reheating.

This Eggplant and Spinach Ricotta Casserole is a flavorful, cheesy dish that’s sure to impress. Whether you enjoy it as a main course or a side, it’s a satisfying and nutritious meal perfect for any occasion!

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