Description
Eggplant Parmesan gets a healthy twist in this no-fry version! Layers of roasted eggplant, creamy spinach-ricotta filling, and tangy tomato sauce come together in a comforting, cheesy bake that’s perfect for weeknight dinners or vegetarian feasts. It’s wholesome, flavorful, and loaded with Italian comfort—without the extra oil or hassle of frying.
Ingredients
Scale
For the Eggplant:
- 2 large eggplants (about 2½ lbs / 1.1 kg), sliced into ½-inch rounds
- 4 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Spinach-Ricotta Filling:
- 10 oz (280 g) fresh spinach (or thawed frozen spinach, well-drained)
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 cup ricotta cheese
- 1 cup grated parmesan cheese
- 1 egg
- ¼ tsp salt
- ¼ tsp ground nutmeg
Tomato Sauce:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tsp dried oregano
- Salt and pepper to taste
For Assembly:
- 1½ cups shredded mozzarella cheese
- Fresh basil for garnish (optional)
Instructions
- Roast the Eggplant: Arrange eggplant slices on parchment-lined baking sheets. Brush with olive oil, season with salt and pepper, and roast at 425°F (220°C) for 20–25 minutes, flipping halfway, until tender and golden.
- Prepare the Sauce: In a saucepan, heat olive oil and sauté onion until soft. Add garlic and cook 30 seconds. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer 15–20 minutes.
- Make Spinach-Ricotta Filling: In a skillet, sauté spinach with garlic in olive oil until wilted. Combine with ricotta, parmesan, egg, salt, and nutmeg. Stir until smooth and creamy.
- Assemble: Spread tomato sauce at the bottom of a 9×13-inch baking dish. Add a layer of roasted eggplant, followed by spinach filling, sauce, and mozzarella. Repeat layers and finish with cheese on top.
- Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 15 minutes until bubbly and golden.
- Serve: Let rest for 10 minutes before slicing. Garnish with basil and serve warm.
Notes
- Storage: Keep leftovers refrigerated up to 4 days or freeze up to 3 months.
- Make Ahead: Assemble and refrigerate for up to 24 hours before baking.
- Low-Carb Option: Skip ricotta and use mozzarella layers for a keto-friendly version.
- Vegan Swap: Replace dairy cheeses with plant-based alternatives and use flaxseed egg.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 7g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg
Keywords: Eggplant Parmesan, No Fry Eggplant Parmesan, Vegetarian Casserole, Cheesy Eggplant Bake, Healthy Italian Dinner, Spinach Ricotta Eggplant, Baked Eggplant Recipe, Low Carb Vegetarian Dinner, Easy Italian Recipes, Comfort Food