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Eggplant Parmesan Recipe with Cheese and Spinach – Easy Comfort Food

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Eggplant Parmesan with cheese and spinach is a comforting vegetarian dish made with tender baked eggplant, layers of marinara sauce, melted cheese, and nutritious spinach for a cozy meatless dinner.

Ingredients

Scale
  • 2 medium globe eggplants, sliced into rounds
  • 2 cups marinara sauce
  • 2 cups fresh spinach (or 1 cup frozen spinach, thawed and squeezed dry)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup ricotta cheese (optional)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Slice eggplant, lightly salt, and let rest for 20 minutes. Pat dry.
  3. Brush eggplant slices with olive oil and bake for 20 minutes, flipping halfway.
  4. Reduce oven temperature to 375°F (190°C).
  5. Spread a thin layer of marinara sauce in a baking dish.
  6. Layer baked eggplant, spinach, mozzarella, Parmesan, and small dollops of ricotta if using.
  7. Repeat layers, finishing with cheese on top.
  8. Cover with foil and bake for 25 minutes.
  9. Uncover and bake an additional 10–15 minutes until bubbly and golden.
  10. Let rest for 10 minutes before serving.

Notes

  • Salting eggplant helps remove excess moisture.
  • Use fresh mozzarella for better melting.
  • Frozen spinach must be fully drained.
  • Letting the dish rest improves slicing and texture.

Nutrition

Find it online: https://recipeeasily.com/eggplant-parmesan-recipe-with-cheese-and-spinach/