Description
Creamy Spinach Ricotta Stuffed Eggplant is a delicious and hearty dish featuring roasted eggplant halves filled with a creamy spinach and ricotta cheese mixture, topped with marinara sauce and melted cheese.
Ingredients
- 2 medium eggplants
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1½ cups whole-milk ricotta cheese
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and well-drained)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese (for topping)
- ¼ cup grated Parmesan cheese (for topping)
- 1 tablespoon chopped fresh basil or parsley (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Slice each eggplant in half lengthwise. Score the flesh in a crisscross pattern, being careful not to cut through the skin. Brush with olive oil and season with salt, pepper, and Italian seasoning. Place cut-side up on a parchment-lined baking sheet. Roast for 25–30 minutes, until the flesh is tender. Let cool slightly, then carefully scoop out most of the flesh, leaving about a ½-inch border to create sturdy shells. Chop the scooped-out eggplant and set aside.
- In a large bowl, combine ricotta cheese, chopped spinach, chopped roasted eggplant, 1 cup mozzarella, ½ cup Parmesan, egg, garlic, Italian seasoning, onion powder, crushed red pepper flakes (if using), salt, and black pepper. Mix until well combined.
- Spread 1 cup of the marinara sauce into the bottom of a 9 × 13-inch baking dish. Fill each eggplant shell evenly with the ricotta mixture. Arrange the stuffed eggplants in the baking dish. Spoon the remaining marinara sauce around and lightly over the eggplants. Sprinkle with the remaining mozzarella and Parmesan cheeses.
- Cover loosely with foil. Bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
- Garnish with fresh basil or parsley and serve with garlic bread, Caesar salad, roasted vegetables, pasta, quinoa, or crusty Italian bread.
Notes
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze before or after baking for up to 2 months.
- Reheat by baking at 350°F (175°C) for 15–20 minutes, or microwave individual portions until heated through.
- Squeeze as much moisture as possible from frozen spinach to prevent a watery filling.
- Whole-milk ricotta provides the creamiest texture.
- Add ½ cup cooked Italian sausage or shredded rotisserie chicken for extra protein.
- For a richer flavor, stir 2 ounces softened cream cheese into the ricotta filling.
- Finish with a drizzle of pesto or balsamic glaze before serving for an extra burst of flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 70mg