Saturday, August 14, 2010

Eggplant Bake

This dish is a healthier version of lasagna. The roasted eggplant takes the place of the pasta and the dish uses wilted spinach and fat free ricotta cheese with a low-sodium marinara sauce. With the healthy list of ingredients, I was surprised and delighted at how tasty this was. I’ll be making this one again!

Adapted from: Low Fat Eggplant Bake, Fiona Haynes


1 large or 2 medium eggplants (about 1 pound)

1 jar low-sodium marinara sauce

1 15-ounce tub fat-free ricotta cheese, drained

1 6-ounce bag baby spinach

1 garlic clove, thinly sliced

⅓ cup freshly grated Pecorino Romano or Parmesan cheese

Salt and freshly ground black pepper


Preheat oven to 450 degrees. Slice eggplant lengthwise to a ¼ inch thickness. Place on large cookie sheet coated with cooking spray. Season with salt and pepper, to taste. Roast eggplant until tender, about 20 minutes, turning once half-way through. When the eggplant is done, remove from oven and set aside. Reduce oven heat to 350 degrees.

Meanwhile, warm 2 tablespoons of olive oil in a sauté pan over medium heat. Add the baby spinach and garlic and season with salt and pepper. Cook until spinach is just wilted. Set aside to cool.

Spoon ⅓ of the marinara sauce on the bottom of an 8-inch by 8-inch baking dish. Lay ⅓ of eggplant slices over sauce, followed by ⅓ of the spinach and ⅓ of the ricotta cheese. Repeat layers. Sprinkle the top with grated cheese and bake for 20-25 minutes until bubbling. Cook under broiler until top layer is slightly golden.

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