Best 6 Eggplant Spinach Ricotta Bake Recipes

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Eggplant Spinach Ricotta Bake is a delicious and easy-to-make dish that can be enjoyed by everyone. It is a great way to get your daily serving of vegetables and is also a good source of protein and healthy fats. The combination of eggplant, spinach, and ricotta cheese creates a unique flavor and texture that is sure to please. This dish can be served as a main course or side dish, making it a versatile option for any occasion.

Here are our top 6 tried and tested recipes!

EGGPLANT RICOTTA BAKE



Eggplant Ricotta Bake image

This eggplant ricotta bake satisfies a craving for simple comfort food.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h10m

Number Of Ingredients 8

2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick
3 tablespoons olive oil, plus more for baking dish
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
3 large eggs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
1 jar (16 ounces) store-bought marinara sauce (2 cups)

Steps:

  • Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
  • Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
  • Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.

STUFFED EGGPLANT WITH RICOTTA, SPINACH & ARTICHOKE RECIPE - (4.2/5)



Stuffed Eggplant with Ricotta, Spinach & Artichoke Recipe - (4.2/5) image

Provided by ebdonahue

Number Of Ingredients 9

2 small eggplants
1 shallot
3 cloves garlic, minced
1 (12-ounce) bag frozen artichoke hearts
1 cup ricotta cheese
1 roasted red pepper, chopped
1 cup fresh baby spinach, chopped
1/2 cup Romano cheese, grated
Parsley and basil, chopped

Steps:

  • Cut eggplant lengthwise then carefully scoop out the middle, leaving a small border all the way around the eggplant half. Drizzle the inside with olive oil, salt and pepper. Do the same with the scooped out eggplant, placed them all on a baking sheet in a preheated 400°F oven until tender and cooked through. When the eggplant is finished cooking, remove it from the oven to cool down. On another baking sheet place one 12-ounce bag of frozen artichoke hearts, a shallot and 3 minced garlic cloves, drizzle everything with olive oil, salt and pepper. Roast in the 400°F oven until artichokes defrosted and tender. Then place everything into a big bowl: the artichoke mixture, the scooped out cooked eggplant, ricotta cheese, red pepper, baby spinach, grated romano cheese, chopped parsley and basil. Pile the mixture high into the scooped out portion of the eggplant and place back into the 400°F oven until ricotta is heated through, about 15 minutes. For a finishing touch drizzle a rich balsamic glaze all over the stuffed eggplant.

EGGPLANT BAKED WITH TOMATOES AND RICOTTA SALATA



Eggplant Baked With Tomatoes and Ricotta Salata image

I have always loved eggplant parmigiana, but the first time I tried preparing it at home, I found the standard recipe daunting: too much frying and too much cheese. I've been simplifying it ever since. This recipe is more pared-down than most. I baked the eggplants with a simple tomato, eggplant and garlic topping bolstered with fragrant herbs. I used ricotta salata, but other cheeses, including shavings of Parmigiano-Reggiano, fontina or mild pecorino, would be fine. Though the dish can be served hot from the oven, I prefer to let it cool somewhat, to let the flavors bloom. If made well in advance but not refrigerated, it can be reheated in a 300-degree oven for 20 minutes. And it makes for a handsome and delicious buffet dish.

Provided by Florence Fabricant

Categories     brunch, dinner, casseroles, main course

Time 1h30m

Yield 6 to 12 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
3 medium-size eggplants, 9 to 10 ounces each
Salt and ground black pepper
2 ounces Serrano ham or prosciutto, finely diced
3 large cloves garlic, minced
1 tablespoon fresh oregano leaves
1 cup finely chopped fresh tomatoes
1/2 teaspoon Espelette pepper or hot paprika, or to taste
4 ounces ricotta salata, finely diced

Steps:

  • Heat oven to 375 degrees. Use a little of the oil to brush the bottom of an oblong baking dish, like a lasagna pan, 9 by 13 inches. Snip off any stems from the eggplants but keep the leaves on. Quarter the eggplants vertically and place them skin side down in the baking dish. Brush the cut sides with oil, about a tablespoon. Season with salt and pepper. Place in the oven and bake 30 minutes.
  • Remove from the oven, but keep oven on. Place the eggplant quarters on a cutting board. Use a sharp knife to cut away the flesh, quite close to the skin. Dice the flesh, then chop it fine, by hand or in a food processor. But don't let it become a purée.
  • Heat 1 tablespoon of the oil in a heavy skillet. Add the ham and sauté on medium until it barely starts to brown. Add the garlic and oregano, sauté another 30 seconds, then add the tomatoes. Cook on medium-high until any juices from the tomatoes begin to reduce, about 5 minutes. Stir in the eggplant. Season with salt, black pepper and Espelette. Stir in 1/2 tablespoon of the remaining oil.
  • Top the eggplant skins with this mixture, mounding it up a bit. Return eggplants to the baking dish. Top each with the cheese and drizzle with remaining oil. Bake 20 minutes, until eggplants start to sizzle and cheese has softened - it won't melt. Serve at once or let cool and serve at room temperature.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 277 milligrams, Sugar 3 grams

EGGPLANT BAKE WITH RICOTTA AND SPINACH



Eggplant Bake with Ricotta and Spinach image

Main dish vegetarian eggplant bake, easy because you start with frozen breaded eggplant cutlets and a jar of sauce. Goes great with pasta and a salad.

Provided by Ceil Hook

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 7

1 (16 ounce) package frozen breaded eggplant cutlets
1 (15 ounce) container part-skim ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 large egg
2 cloves garlic, minced
1 (24 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place eggplant cutlets on a baking sheet.
  • Bake on the center rack of the preheated oven for 10 minutes. Flip, and continue to bake until both sides are golden brown and cutlets are cooked through, 6 to 7 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
  • Mix ricotta cheese, spinach, egg, and garlic together in a medium bowl.
  • Place 1/2 cup spaghetti sauce in the bottom of an 8-inch square baking dish and layer with 1/2 of the eggplant cutlets, 1/2 of the ricotta mixture, and 1/2 of the remaining sauce. Repeat layers with remaining eggplant, ricotta mixture, and sauce. Sprinkle mozzarella cheese over top.
  • Bake in the preheated oven until cooked through and bubbling, about 30 minutes.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 36.8 g, Cholesterol 61.3 mg, Fat 21 g, Fiber 6.1 g, Protein 17.9 g, SaturatedFat 7.3 g, Sodium 849.2 mg, Sugar 11.5 g

EGGPLANT ROLLATINI WITH SPINACH & RICOTTA



Eggplant Rollatini with Spinach & Ricotta image

These Eggplant Rollatini are stuffed with spinach and ricotta for a lighter and absolutely delicious dinner, they can also be prepped in advance to make weeknight meals even easier and tastier!

Provided by Emily Kemp

Categories     Main Course

Time 1h20m

Number Of Ingredients 12

2 eggplants ((aubergine))
15 oz (400g) canned chopped tomatoes
1 shallot
2 cloves garlic
1/2 tbsp tomato paste
1/2 tsp oregano
1 pinch nutmeg
8.5 oz (250g) Ricotta
8.5 oz (1 1/8 cup/240g) spinach
1 ball mozzarella
1 tbsp parmesan
salt and pepper (to season)

Steps:

  • Preheat the oven to 180°C/350F/. Cut the tops off the eggplant/aubergine then cut into slices around 1cm / 1/4 inch thick. Place on a lined baking tray, brush with a little olive oil (2 tbsp) and bake for 20 minutes until tender. Set aside to cool.
  • Meanwhile add half tbsp of olive oil to a frying pan and add the spinach, stir so it doesn't burn until completely wilted. Remove from the pan and let cool.
  • To make the tomato sauce, add a tbsp of olive oil to the frying pan. Add the finely chopped shallot and garlic to the pan.
  • Sauté for 1 minute then add the chopped tomatoes. Rinse out any excess tomato from the can with 1/4 cup (60ml) water and add it to the sauce alongside the tomato paste, oregano and season with salt and pepper. Let the sauce reduce and simmer for 15 minutes.
  • Squeeze out any extra moisture from the wilted spinach then finely chop and add to a large bowl. Add the ricotta, parmesan, nutmeg and a pinch of salt and pepper. Mix everything together until thoroughly combined.
  • To assemble the eggplant roll-ups, add a spoonful of ricotta mixture (about a heaped tbsp) in the centre of a slice of eggplant then roll it up. Repeat with the rest of the eggplant and ricotta mixture.
  • Add 3/4 of the tomato sauce to the bottom of a baking dish. Arrange the eggplant roll-ups in the baking dish then top with the remaining sauce. Top with mozzarella then bake in the oven for 20-25 minutes until the mozzarella is golden and melted and everything is heated right through.

Nutrition Facts : Calories 289 kcal, Carbohydrate 24 g, Protein 18 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 43 mg, Sodium 314 mg, Fiber 10 g, Sugar 12 g, ServingSize 1 serving

EASY RICOTTA EGGPLANT MOZZARELLA MARINARA BAKE



Easy Ricotta Eggplant Mozzarella Marinara Bake image

This is a recipe that I really do not measure, although I do start with 2 medium eggplants, this is pretty much a recipe that really does not require any measuring you can really put on as much as you wish, I have given the amounts as I think are closest to the amounts that I use when I make this recipe... if you love eggplant as much as we do you will really enjoy this dish. To save time you can bread the eggplants and then place them on a sheet and refrigerate to finish later. Make certain that you have a large cookie or baking sheet to bake them on. You can use purchased or homemade marinara sauce for this, I use my own recipe#136292 . This can be served as a main dish or as a side dish. I can assure you once you make this dish you will make it on a regular basis, it is so good!

Provided by Kittencalrecipezazz

Categories     Cheese

Time 45m

Yield 8 eggplant slices

Number Of Ingredients 11

8 slices eggplants (cut 1/2-inch thick, center-cut)
salt and pepper
2 cups all-purpose flour (more if needed)
3 eggs, beaten
2 1/2 cups fresh breadcrumbs
1 cup grated parmesan cheese
salt and pepper
olive oil
1 1/2-2 cups ricotta cheese
4 cups grated mozzarella cheese (can use more or less)
4 cups marinara sauce (can use more or less)

Steps:

  • Set oven to 350 degrees.
  • Lightly grease a baking sheet.
  • Place flour in a shallow bowl.
  • Place the slightly beaten eggs in another bowl.
  • Mix the fresh bread crumbs and Parmesan cheese together with black pepper and a pinch of salt, then place the breadcrumb mixture in another bowl (you should have three separate bowls).
  • Coat the eggplant slices in flour, then in eggs, then in the bread crumb mixture, patting down with fingers to adhere the crumbs to the eggplants.
  • Up to this point you can cover the slices and refrigerate to finish later.
  • Heat oil in a large skillet.
  • Add in 2 eggplant slices; cook until golden brown (about 5 minutes on each side).
  • Transfer to prepared greased baking sheet in a single layer, but close together (if you can't fit all of the slices in one layer then just overlap them).
  • Repeat with remaining slices.
  • Spread about 2-3 tablespoons ricotta cheese over each eggplant.
  • Top each slice with marinara (you do not have to completely cover with sauce) then sprinkle grated mozzeralla on top.
  • Bake the slices about 15-17 minutes, or until the cheese melts and the marinara is hot.

Nutrition Facts : Calories 669.3, Fat 29, SaturatedFat 14.8, Cholesterol 158.1, Sodium 1456.2, Carbohydrate 65.5, Fiber 2.9, Sugar 14.2, Protein 35

Tips:

  • To ensure even cooking, slice the eggplant and zucchini into uniform thickness.
  • Don't overcrowd the pan when searing the vegetables. Cook them in batches if necessary to prevent steaming.
  • Use a large baking dish to accommodate all the ingredients comfortably.
  • Don't overmix the ricotta filling. Overmixing can result in a grainy texture.
  • To prevent the bake from drying out, cover it with aluminum foil during the first half of the baking time.
  • Let the bake cool slightly before slicing and serving. This will help it hold its shape better.

Conclusion:

This eggplant, spinach, and ricotta bake is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's packed with flavorful vegetables, creamy ricotta cheese, and a crispy breadcrumb topping. The bake is also relatively easy to make, and it reheats well, making it a great option for meal prep. Whether you're looking for a vegetarian main course or a hearty side dish, this bake is sure to please everyone at the table.

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