Baked Eggplant with Ricotta and Spinach
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
2 medium eggplants
1 cup ricotta cheese
2 cups fresh spinach, chopped
1 cup shredded mozzarella cheese
1 clove garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil leaves for garnish 
Instructions
Preheat the oven to 375 degrees Fahrenheit.
Slice the eggplants into 1/2 inch thick rounds and sprinkle both sides with salt. Place the slices on a paper towel and let them rest for about 15 minutes to draw out excess moisture and bitterness.
While the eggplants are resting, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the ricotta cheese, sautéed spinach, oregano, salt, and pepper. Mix until well combined.
Rinse the eggplant slices to remove excess salt, then pat them dry with a paper towel. Arrange half of the eggplant slices in a single layer on a baking dish. Spread half of the ricotta and spinach mixture on top of the eggplant. Add a third of the mozzarella cheese on top. Repeat this layering with the remaining eggplant, ricotta mixture, and top with the remaining mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden.
Once cooked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.
Enjoy a delicious and healthy dinner that is low in carbs and sugar while still offering delightful flavors.
