How to Make Cheesy Spinach and Ricotta Stuffed Eggplant
If you’re looking for a delicious and healthy way to enjoy eggplants, you’re in for a treat! Cheesy spinach and ricotta stuffed eggplant is a mouthwatering dish that’s packed with flavor, simple ingredients, and perfect for a cozy dinner. Follow this easy step-by-step guide to whip up this delicious recipe in no time!
Ingredients You’ll Need:
To get started, gather the following ingredients:
- 2 large eggplants
- 1 cup fresh or frozen spinach (chopped)
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese (plus extra for topping)
- ¼ cup grated Parmesan cheese
- 2 garlic cloves (finely minced)
- 1 small onion (diced)
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- 1 cup tomato sauce (store-bought or homemade)
- Fresh parsley (optional garnish)
Step-by-Step Instructions:
Step 1: Prep the Eggplants
Start by preheating your oven to 375°F (190°C). Wash the eggplants thoroughly, then slice each one lengthwise into halves. Using a spoon, carefully scoop out the flesh from the center, leaving about ¼ inch of thickness to create a hollow shell. Be sure not to tear the skin! Set the scooped-out flesh aside for later use.
Next, lightly brush the eggplant shells with olive oil and place them on a baking sheet, cut side up. Sprinkle a pinch of salt over them and bake for 15 minutes. This will soften the eggplants while retaining their shape.
Step 2: Cook the Filling
While the eggplants are baking, it’s time to prepare the filling. Heat 1 tablespoon of olive oil in a skillet over medium heat, then sauté the diced onion and minced garlic until they become fragrant, about 2-3 minutes.
Add the scooped-out eggplant flesh to the skillet. (Chop it into small pieces beforehand if needed.) Cook for another 4-5 minutes, stirring occasionally, until the eggplant is tender. Next, toss in the chopped spinach. If you’re using frozen spinach, make sure it’s thawed and squeezed to remove excess water.
Cook the mixture until the spinach wilts and everything is well combined. Remove the skillet from heat and let it cool for a few minutes.
Step 3: Mix the Cheesy Filling
Once the mixture has cooled slightly, transfer it to a bowl. Add the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese. Mix everything together until smooth and creamy. Season with salt and pepper to taste. If you’d like, you can also add a pinch of dried oregano or basil for extra flavor.
Step 4: Stuff the Eggplant Shells
Take your partially baked eggplant shells out of the oven. Spoon the cheesy spinach and ricotta filling into each shell, packing it firmly and evenly. Don’t worry if the filling piles high—more stuffing means more deliciousness!
Top each stuffed eggplant with a generous spoonful of tomato sauce. Sprinkle some extra shredded mozzarella cheese on top for that gooey, cheesy finish.
Step 5: Bake Until Perfect
Return the stuffed eggplants to the oven and bake for another 20-25 minutes, or until the tops are golden and bubbly. The eggplant shells should be tender, and the filling should be warm and creamy.
Step 6: Serve and Enjoy
Once your cheesy spinach and ricotta stuffed eggplants are done baking, let them cool for a few minutes before serving. Garnish with fresh parsley or a sprinkle of Parmesan cheese if you’d like. Pair this dish with a side salad, crusty bread, or some roasted vegetables for a complete meal.
Why You’ll Love This Recipe
This stuffed eggplant recipe truly has it all:
– Delicious and nutritious: Eggplants are packed with vitamins and fiber, while spinach is a great source of iron.
– Cheesy goodness: The combination of ricotta, mozzarella, and Parmesan adds a creamy, flavorful touch.
– Simple ingredients: Most of the items are pantry staples or easy to find at your local grocery store.
– Customizable: You can swap spinach for kale, add mushrooms, or spice it up with chili flakes.
Tips for Success
- Choose the right eggplants: Look for firm, glossy eggplants with smooth skin. Smaller eggplants will work too, but you’ll need to adjust the stuffing amounts.
- Make it ahead: Prepare the filling in advance and store it in the fridge. When you’re ready to cook, simply stuff the eggplants and bake them.
- Experiment with flavors: Mix in sun-dried tomatoes, roasted red peppers, or fresh herbs like basil for a unique twist.
Cheesy spinach and ricotta stuffed eggplant is a comforting dish that’s sure to impress your family and friends. Whether it’s a weeknight dinner or a special occasion, this recipe brings together rich flavors, healthy veggies, and irresistible cheese into one beautiful package. Try it out and let us know how much you love it!
Bon appétit!
