Eggplant Spinach Bake

Posted on by recipes

Ingredients:

  • Eggplant, peeled and sliced (2 medium)
  • Ricotta (16 oz.)
  • Tomato Basil Sauce (26 oz.)
  • Spinach, thawed (10 oz.)
  • Breadcrumbs
  • Cornmeal
  • Pasta (1 lb.)
  • Basil, dried (1 tbsp.)
  • Oregano (1 tsp.)
  • Garlic Powder (.5 tsp.)
  • Nutmeg (.25 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Mix Breadcrumbs and Cornmeal in a 2:1 ratio.
  2. Coat Eggplant Slices in Cornmeal mix.
  3. Bake at 350 for 45-60 minutes, rotating halfway.
  4. Mix Ricotta, Basil, Oregano, Garlic Powder, Nutmeg, Salt, and Black Pepper.
  5. Fold Spinach into Ricotta.
  6. In a 9/13 baking dish, layer half Eggplant, Spinach Ricotta mix, half Eggplant, a pour sauce on top.
  7. Bake at 350 degrees for 45 minutes.
  8. Boil Pasta.
  9. Serve Eggplant over Pasta.