Three Cheese Eggplant Bake Recipe

Ingredients

1 eggplant, cut crosswise into 1/2 inch slices
1/2 cup olive oil
1 yellow or Spanish onion, chopped
2 to 3 cloves garlic, minced
3 to 4 Tbs. sun dried tomatoes
4 to 5 cups spinach leaves
2 tomatoes cut into wedges
2 cups tomato sauce
1 cup ricotta cheese
1 cup shredded whole milk mozzarella cheese (4 oz.)
1/2 cup grated Parmesan cheese (2 oz.)
4 to 5 fresh basil leaves

Preparation

Step 1

Preheat the oven to 325°

Place eggplant in baking pan. Brush both sides of the slices with most of the oil reserving about 2 Tbs. Bake for 20 minutes. Remove the eggplant but leave the oven on.

Heat the remaining 2 Tbs. of oil in a large skillet over medium high heat. Add the onion, garlic, sun dried tomatoes, and spinach and cook until the onion softens.

Scatter the tomato wedges over the eggplant. Spread the spinach mixture on top. Top the spinach with tomato sauce.

Mix together the ricotta and mozzarella cheeses in a bowl. Spread over the tomato sauce and sprinkle with the basil. Sprinkle the Parmesan cheese over the top.

Bake uncovered until bubbling and the cheese is melted. About 30 minutes.