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–+ servings
Spinach Ricotta Stuffed Eggplant Bake

Easy Spinach Ricotta Stuffed Eggplant Bake for Ultimate Comfort

This Spinach Ricotta Stuffed Eggplant Bake combines creamy ricotta and vibrant spinach for a warm, comforting dish that impresses everyone.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant Boats
  • 2 medium Eggplants Choose firm ones for easy halving and stuffing.
  • 2 tablespoons Olive oil Use extra virgin for roasting.
  • to taste Salt To balance the natural bitterness of eggplant.
  • to taste Pepper To balance the natural bitterness of eggplant.
For the Filling
  • 15 oz Ricotta cheese The creamy heart of the bake.
  • 4 cups Fresh spinach Wilt before mixing.
  • 2 cloves Garlic Minced, for flavor.
  • 1/2 cup Parmesan cheese Grated, for a golden crust.
  • 1 large Egg Binds the filling.
  • 1 pinch Nutmeg To elevate the flavor.
For the Finish
  • 1 cup Tomato sauce Optional, for a zesty base.
  • to taste Fresh basil For garnish.

Equipment

  • baking sheet
  • skillet
  • mixing bowl
  • Parchment Paper

Method
 

Instructions
  1. Preheat your oven to 375°F. Slice medium eggplants lengthwise, scoop out flesh into a bowl, drizzle each half with olive oil, and season with salt and pepper.
  2. Arrange the eggplant boats cut-side up on a baking sheet lined with parchment. Roast until tender and edges are lightly golden, about 20 minutes.
  3. Heat a drizzle of olive oil in a skillet over medium heat. Add minced garlic, stirring for one minute, then toss in fresh spinach until just wilted.
  4. In a mixing bowl, combine creamy ricotta, wilted spinach mixture, beaten egg, grated Parmesan, and a pinch of nutmeg. Stir until smooth, then season to taste.
  5. Spoon the ricotta-spinach filling evenly into each slightly cooled eggplant boat, pressing gently to create a smooth, level surface ready for baking.
  6. Return the stuffed eggplants to the oven at 375°F. Bake until the filling is bubbly and lightly golden on top, about 15 minutes.
  7. Drizzle warm tomato sauce over each eggplant boat if desired, then sprinkle with fresh basil leaves. Let rest five minutes before slicing and serving hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

For spicy flavor, sprinkle red pepper flakes on top before serving.

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