Eggplant and Spinach Bake

This Eggplant and Spinach Bake is a savory, low-carb delight packed with flavor and nutrients. Layered with tender eggplant, fresh spinach, and a cheesy topping, it's a comforting dish perfect for dinner.

Ingredients

• Eggplant - 1 medium (about 250g)
• Fresh spinach - 200g
• Ricotta cheese - 100g
• Mozzarella cheese - 100g, shredded
• Parmesan cheese - 30g, grated
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Egg - 1 large

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let sit for 15 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water and pat dry with paper towels.
4. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
5. Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
6. In a bowl, mix the ricotta cheese, egg, oregano, salt, and pepper until well combined.
7. In a baking dish, layer the eggplant slices at the bottom, followed by half of the spinach mixture, and then half of the ricotta mixture.
8. Repeat the layers with the remaining eggplant, spinach, and ricotta mixture.
9. Top with shredded mozzarella and grated Parmesan cheese.
10. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
11. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
12. Let the dish cool for a few minutes before serving.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 15 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant and spinach.
• High in protein and calcium from the cheeses, supporting muscle health.

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