Cheesy Baked Eggplant

I actually didn’t change a thing—I’ve made this recipe three times, following the recipe as written. It’s fabulous and a big hit in this house! We prefer it to traditional Eggplant Parmigiana—and it’s not terribly difficult to to prepare. This recipe is a winner!

This was a really tasty dish overall. I LOVE the flavors. I added some fresh basil . The only think I didn’t care for was the fact that my eggplant was really mushy. Next time I make this dish, and I will, I will bread and fry the eggplant instead of baking in the oven for the first 10 minutes. Thanx for the great recipe!

I’ve been making eggplant Parmesan for many years and this is a lighter version of the one that I started making 40 years ago. The added spinach with less cheese and less sauce was really a bonus because it was less calories and more flavorful.

I typically fry my eggplant but after reading this recipe decided to give it a try. I followed the recipe exactly and it smelled wonderful, looked beautiful and tasted delicious. My whole family really enjoyed it. Thank you for a great eggplant recipe!

I thought this was delicious. My protein eating family approved of it and said they would eat it again. I followed the suggestion of others and layered sauce and the cheese on the eggplant, followed by the spinach mixture and cheese on top. The only problem is with two teenage boys, this recipe is not really enough. I’m going to try doubling it next time and make two layers of the recipe one on top of the other. I’ll probably also increase the ricotta mixture. Very good.

Delicious. I sliced my one very large eggplant on a mandoline. Salted, rinsed, and baked. Let it come to room temp then did the assembly. I put the extra veg right in the sauce. Made it simpler. So delicious.

Very good. I made it on 5-10-21 as a main dish.

This is really wonderful. I had no fresh spinach so I used frozen, otherwise sweat the eggplant as others suggested and followed the recipe. One of those great recipe’s that is relatively easy and the leftovers are almost better. I used one eggplant and it was more than enough. Thanks for posting, will make again.

I added chopped mushrooms to the spinach mixture. I also made my own spaghetti sauce for the recipe. It was delicious and I will definitely be cooking it again. My only negative is when my boyfriend made it, the eggplant wouldn’t brown so when I made it, I laid the eggplant on paper towels to draw out some of the liquid. As a result the eggplant did brown better but they also came out drier.

Amazing! I would dice the eggplant in the future though. It’s really hard to cut

I would make this again, but I think I need to slice my eggplant thinner. The skin was a little more noticeable than I would like as far as texture goes.

Cheesy is correct! This dish is good. I love the taste of the eggplant, cheese, spinach, and even the onions. Even though there are several steps, it really is pretty easy. I’ll be making again. I did keep to the recipe.

And Low Carb! Wonderful comfort food. My husband asked for it again with meat, which was also good, but I preferred the taste of the veggies more without the meat added.

Delicious! I love eggplant and would make this several times a month, but I’m the only one in the family who eats eggplant. I do occasionally make this and take it for lunch several times a week.

Read some of the suggestions… sweated the egg plant and layered it more like a lasagna when I put it in the 9×13 dish… also I added a little more of the spinach because we don’t eat tomatoes… this was soooo good! Theres only two of us so there is plenty of leftovers.

I mage this for dinner tonight and it was perfect! Very good flavour and easy to prepare, my daughter loved it to and asked me to put it in my favourite folder, thanks for a great recipe!

I have never (or my kids!) have had eggplant before! Didn’t know what to look for in a “good” eggplant, however, this recipe was a perfect introduction in to just how an eggplant can work! I made it will all the ingredients/measurements as the recipe suggests, only change was the order of layering! Absolutely wonderful, will make again & again! Very quick to put together & bake.

Ok, going into this. I can say I never really found a purpose for eggplant. This recipe has made me fall in love with the veggie. Great starter/basic recipe that can be adjusted to what you have in fridge or preferences. I followed the recipe & made the following changes/additions: put garlic salt on the slices to sweat them for 15 minutes before baking in oven (didn’t wash off salt); while sauteing veggies, I added some fresh mushrooms (really made flavor pop); I didn’t have ricotta so I substituted fat-free cottage cheese for it & added some fresh parsley to cheese mixture. I decided to simplify things & do one layer of everything = egg plant, spinach/onion/mushroom mix (did sprinkle some garlic powder on it once on top of eggplant), spaghetti sauce, cheese mixture (doubled mozzarella since we had extra & like things cheesy) & then shook italian seasoning on top of cheese. Baked for 35 minutes & it was perfect! 9 year old said it reminded her of lasagna, but she liked it better.

Tasted delicious. Left out ricotta. I put the slices of eggplant in salted water for 30 min., towel dried them then baked. Very good — used only 1 tsp of Italian seasoning and it was plenty. Definitely will make again.

This was delicious. I didn’t have fresh tomatoes so I used canned diced tomatoes. I also added fresh mushrooms to the spinach mixture and only topped with mozzarella instead of adding the other cheeses. This was amazing!

My husband termed this acceptable, which means not great in his book. Admittedly I used eggplant from last summer’s CSA that had been peeled and frozen. It had little flavor. I would like to try it again with fresh eggplant baked first in the oven, as directed. I did like the addition of fresh spinach in the layers.