Title: Baked Eggplant Spinach and Ricotta Casserole

Ingredients:

• • 3 eggplants, peeled and sliced into rounds
  • Salt (for soaking and seasoning)
  • Water (for soaking)

• • Olive oil (for brushing and cooking)
  • 1 tsp dried basil
  • 140 grams spinach (5 oz)

• • 4 tablespoons ricotta cheese
  • 1 clove garlic, minced
  • Salt, to taste

• • Black pepper, to taste
  • 1 tsp Italian herbs
  • 2 tomatoes, sliced

• • 200 grams mozzarella cheese (7 oz), shredded
  • 200 ml marinara sauce (about 1 cup)
  • 40 grams Parmesan cheese (1.5 oz), grated

Directions:

1. 1. Prepare the Eggplants:
      • • Slice the eggplants into rounds, then place them in a bowl of water with a pinch of salt. Let them soak for 10 minutes to remove bitterness.
        • After soaking, pat the eggplants dry with a paper towel to remove any excess water.

       
   2. Bake the Eggplants:
      • • Preheat your oven to 200°C (390°F).
        • Brush both sides of the eggplant slices with olive oil and sprinkle with dried basil.

       

      • Place the eggplants on a baking tray and bake for 20 minutes, until they are tender and slightly golden.
   3. Prepare the Spinach Mixture:
      • • In a bowl, mix the spinach, ricotta, minced garlic, salt, black pepper, and Italian herbs. Set aside.

       

   4. Assemble the Casserole:
      • • Lightly grease a baking dish with olive oil.
        • Place a layer of baked eggplant slices at the bottom of the dish.

       

      • • Spread half of the spinach and ricotta mixture over the eggplant.
        • Add a layer of sliced tomatoes and sprinkle half of the mozzarella cheese on top.
        • Pour a few spoonfuls of marinara sauce over the mozzarella.

       

      • Repeat the layers with the remaining spinach, tomatoes, mozzarella, and marinara sauce.
      • Finish with a top layer of eggplant slices and sprinkle Parmesan cheese on top.

1. Bake the Casserole:
   • Bake in the preheated oven at 200°C (390°F) for 30 minutes, until the cheese is melted and bubbly.
2. Serve:
   • • Let the casserole cool for a few minutes before serving.

    

   • Enjoy this flavorful, cheesy dish as a main course or side dish.

Serving Suggestions:

• • Serve with a side of garlic bread or a crusty baguette.
  • Pair with a fresh green salad dressed with balsamic vinaigrette.
  • Enjoy with a glass of red wine for a complete Italian-inspired meal.

• Serve alongside a bowl of pasta or quinoa for a heartier dinner.
• Add a sprinkle of chili flakes for an extra kick of spice.

Cooking Tips:

• • If you prefer a richer flavor, sauté the spinach in a bit of olive oil before mixing it with the ricotta.
  • For extra crispiness, lightly grill the eggplant slices after baking.
  • Use freshly grated Parmesan cheese for the best flavor and texture.

• To avoid excess moisture, salt the eggplant slices and let them sit for 10 minutes before cooking.
• For a gluten-free option, ensure the marinara sauce is free of any gluten-containing ingredients.

Nutritional Benefits:

• • Eggplants are low in calories and high in fiber, helping with digestion and promoting satiety.
  • Spinach is packed with iron, vitamins A and C, and antioxidants that support overall health.
  • Ricotta cheese provides protein and calcium for strong bones and muscles.

• Olive oil is a healthy source of fats that promote heart health.
• Tomatoes are rich in lycopene, a powerful antioxidant that supports skin health and reduces the risk of chronic diseases.