Cheesy Baked Eggplant


  • one eggplant, sliced into 1/2 in.
  • rounds
  • a pair of tablespoons oil, or as
  • required
  • 1 tablespoon garlic powder, or to
  • style
  • 2 tablespoons olive oil
  • 1 little onion, sliced
  • three cloves of garlic, chopped
  • 2 small tomatoes, chopped
  • 1 (10 ounces) package of contemporary
  • spinach leaves
  • 1/2 cup cheese cheese
  • 3/4 cup shredded cheese
  • cheese, divided
  • 3/4 cup grated Parmesan cheese,
  • divided
  • 3/4 cup tomato sauce
  • 2 teaspoons Italian seasoning


heat the kitchen appliance to 350 degrees F (175 degrees C). Brush eggplant slices with oil on each side, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for ten minutes.

Heat a pair of tablespoons of olive oil in a very giant pan over medium heat. Add the onion, garlic, tomatoes, and spinach. Cook and stir for a couple of minutes till fragrant, and also the tomatoes have discharged their juices.

in a very medium bowl, combine 1/2 cup of cheese, 1/2 cup of cheese, and 1/2 cup of Parmesan cheese. Set aside. Place the eggplant slices in a very lubricated 9×13 in. the baking dish. prime with the spinach mixture. Spoon the cheese mixture over the spinach, and unfold it into a skinny layer. Pour the pasta sauce over the cheese layer. Sprinkle the remaining cheese and Parmesan cheese over the top. Sprinkle with Italian seasoning.

Bake for half-hour within the preheated oven, or till heated through, and also the eggplant is well perforated with a fork.

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