Eggplant Casserole: A Delicious and Healthy Option at Only 250 Calories!…
I could eat this eggplant dish every day – it’s truly flavorful! This eggplant casserole stuffed with spinach, ricotta, and cheese offers several nutritional benefits. Ingredients like eggplant, spinach, and ricotta provide a good source of nutrients, including vitamins, minerals, and proteins.
The combination of eggplant, spinach, and cheese creates a tasty and satisfying dish with a creamy interior texture that many will enjoy. Baking reduces the use of fats compared to other cooking techniques, resulting in a lighter dish.
It can be prepared in advance and reheated when serving, making it ideal for lunches and dinners when you have little time to cook. In summary, this eggplant casserole is a delicious, nutritious, and versatile dish, perfect for many occasions!
Ingredients:
- 2-3 eggplants
- 2-3 sliced tomatoes
- 10.5 oz (300g) chopped spinach
- 7 oz (200g) light ricotta cheese
- 7 oz (200g) light mozzarella, sliced
- 3.5 oz (100g) grated light cheese (e.g., reduced-fat cheddar)
- 1 grated garlic clove
- Extra virgin olive oil
- Some tomato sauce
- Herbs of choice
- Water as needed
- Salt to taste
How to make Eggplant Casserole
- Trim the eggplants and slice them lengthwise into 1cm thick slices. Soak them in salted water for 20 minutes.
- Pat the eggplant slices dry with paper towels, place them on an oiled baking sheet, season with herbs, and brush with olive oil.
- Bake the eggplant slices for 20 minutes at 350°F (180°C).
- In a bowl, mix chopped spinach, ricotta, grated garlic, salt, and herbs until smooth and compact.
- Lightly oil a rectangular glass baking dish. Arrange eggplant slices to form the base of the casserole, leaving half their length hanging over the edges.
- Fill the center with the spinach and ricotta mixture, sliced tomatoes, and mozzarella.
- Cover with the reserved eggplant slices, brush with tomato sauce, add more spinach and ricotta mixture, tomatoes, and mozzarella.
- Fold the overhanging eggplant slices over the filling, brush the surface with tomato sauce, and sprinkle with grated cheese.
- Bake in a preheated oven at 350°F (180°C) for 30 minutes.
- Once done, remove from the oven, let it set for a few minutes, and then serve your eggplant casserole!
Enjoy your delicious and healthy eggplant casserole!
