Eurydice (eurydice72) wrote,

Spinach eggplant parmesan

One of the things I've been on the lookout for years is an eggplant parmesan recipe Craig and I can agree on. Craig loves eggplant. I do, too. We just don't like it prepared the same way, lol. So it's been a challenge, to say the least. When we first met, he was always going on about moussaka. It was one of his favorite dishes. I loved the idea of it, but didn't really care for his execution. That's probably because he absolutely has to have his moussaka with ground lamb, and I have to really be in the mood to eat lamb if I'm going to have it.

Anyway, I've tried a number of recipes, to no avail. Either I would like it and he wouldn't, or he would like it and I wouldn't. Last night, my hunt ended.

The recipe I found simply called it cheesy eggplant, but honestly, I've had a lot cheesier. It also added spinach, which I thought was a wonderful touch. But it was just the right balance for both me and Craig. It had a lot of flavor without being overwhelming in any direction. Plus, it doesn't require breading and frying the eggplant which can add way too much fat and calories.

Spinach eggplant parmesan

1 large eggplant, sliced into 1/2 inch rounds (or 2 smaller ones)
Olive oil spray
Garlic salt to taste
2 tbsp olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 small tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
1/2 cup ricotta cheese
3/4 cup shredded mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
1 (14 ounce) can diced tomatoes, mostly drained
2 tsp Italian seasoning

1. Preheat oven to 350F (175C). Spray eggplant slices on both sides, and place them on a baking sheet. Sprinkle garlic salt over the top. Bake for 10 minutes.
2. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir until the tomatoes start breaking down and releasing their juices.
3. Meanwhile, in a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
4. Place eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture.
5. Spoon the cheese mixture over the spinach, and spread into a thin layer. It doesn't really cover the whole thing like a lasagna, so don't expect it to.
6. Spread diced tomatoes over the cheese layer. Top with remaining mozzarella and Parmesan cheese. Sprinkle with Italian seasoning.
7. Bake for 30 minutes or until heated through and the eggplant is easily pierced with a fork.

NOTES: Serves 6 as a side dish. If you haven't drained the tomatoes enough or let the spinach mixture cook down too far, the final product will be slightly runny. This would be incredibly easy to add a meat to, or more veg if you're vegetarian, to make a main dish.
Tags: recipes

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