Spinach Ricotta Stuffed Eggplant Parmesan

Ingredients

  • 3 large eggplants, halved lengthwise
  • 2 tablespoons olive oil
  • 2 cups ricotta cheese
  • 2 cups fresh spinach, chopped
  • 1 large egg
  • 2 garlic cloves, minced
  • 2 cups mozzarella cheese, shredded
  • 1 cup parmesan cheese, grated
  • 2 cups marinara sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons fresh basil, sliced

Directions

  1. Preheat the oven to 400°F (200°C). Lightly grease a large baking dish.
  2. Score the eggplant flesh and brush with olive oil. Roast for 25 minutes until tender.
  3. Carefully scoop out part of the flesh, leaving a sturdy shell. Finely chop the removed flesh.
  4. In a mixing bowl, combine the chopped eggplant flesh, ricotta cheese, spinach, egg, garlic, Italian seasoning, basil, salt, pepper, and half of the parmesan cheese.
  5. Spread a layer of marinara sauce in the baking dish. Arrange the eggplant shells over the sauce.
  6. Fill each eggplant half generously with the ricotta and spinach mixture. Spoon additional marinara sauce over the top.
  7. Cover with mozzarella cheese and the remaining parmesan cheese.
  8. Bake for 25 to 30 minutes until the cheese is bubbling, golden brown, and beautifully caramelized.
  9. Allow to rest for 10 minutes before serving. Garnish with fresh basil ribbons.

Notes

  • Drain excess moisture from the spinach before mixing to keep the filling creamy.
  • Roast the eggplant until tender for the best texture.
  • Finish under the broiler for 2 minutes to achieve an extra golden cheesy crust.