why make this recipe

Eggplant Parmesan with cheese and spinach is a delightful dish that combines flavors and textures. The savory eggplant paired with rich cheese and fresh spinach makes it a favorite for many. This recipe is not just a vegetarian option; it’s satisfying and hearty, making it perfect for family meals or gatherings.

Eggplant Parmesan Recipe with Cheese and Spinach

how to make Eggplant Parmesan

Ingredients :

2 medium eggplants
1 teaspoon salt
2 cups marinara sauce
2 cups fresh spinach, chopped
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
1 cup flour
2 eggs, beaten
1 cup breadcrumbs
Olive oil for frying
Black pepper to taste
Italian seasoning (optional)

Directions :

Slice the eggplants into ½ inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes. This helps to draw out the moisture and bitterness.
Rinse the eggplant slices with water and pat them dry with a paper towel.
Set up a dredging station. Place the flour, beaten eggs, and breadcrumbs in three separate shallow bowls.
Dip each eggplant slice in flour, then in the beaten eggs, and finally coat with breadcrumbs.
Heat olive oil in a large frying pan over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Preheat your oven to 375°F (190°C).
In a baking dish, spread a layer of marinara sauce. Place a layer of fried eggplant slices on top, followed by spinach, mozzarella cheese, and Parmesan cheese. Repeat the layers until you finish all ingredients, ending with cheese on top.
Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving.

how to serve Eggplant Parmesan

Serve Eggplant Parmesan hot from the oven. It pairs well with a side salad or garlic bread. You can also serve it over pasta for a complete meal. Garnish with fresh basil or extra parsley for an added touch of flavor.

how to store Eggplant Parmesan

To store leftover Eggplant Parmesan, let it cool completely. Place it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze portions, which can last for about 2 months. Just make sure to reheat it thoroughly before serving.

tips to make Eggplant Parmesan

Choose firm eggplants with shiny skin for the best results.
You can bake the eggplant slices instead of frying them for a healthier option. Just brush them with olive oil and bake at 400°F (200°C) for about 15 minutes.
For extra flavor, try adding garlic and onions to the marinara sauce or sprinkle some Italian seasoning throughout the layers.

variation

You can add other vegetables like zucchini or mushrooms for different flavors and textures. For a spicy kick, consider adding red pepper flakes to the marinara sauce.

FAQs

Can I make Eggplant Parmesan ahead of time?
Yes, you can prepare the layers ahead of time and store them in the fridge. Just bake when you’re ready to serve.

Is Eggplant Parmesan gluten-free?
You can make it gluten-free by using gluten-free flour and breadcrumbs.

Can I use different types of cheese?
Yes, feel free to experiment with different cheeses like provolone or ricotta to change the flavor profile of the dish.

Eggplant Parmesan with Cheese and Spinach

A delightful Eggplant Parmesan recipe combining savory eggplant, rich cheese, and fresh spinach, perfect for family meals or gatherings.

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Prep Time 20

Cook Time 30

Total Time 50

Course Dinner, Main Course

Cuisine Italian, Vegetarian

Servings 6 servings

Calories 400 kcal

Ingredients

Eggplant Preparation

2 medium eggplants Choose firm eggplants with shiny skin for best results.
1 teaspoon salt Used to draw out moisture and bitterness.

Main Ingredients

2 cups marinara sauce Can be enhanced with garlic and onions.
2 cups fresh spinach, chopped Fresh spinach adds flavor and nutrition.
2 cups mozzarella cheese, shredded Provides creaminess when melted.
1 cup Parmesan cheese, grated Adds a rich, savory flavor.

Dredging Ingredients

1 cup flour Used for coating the eggplant.
2 large eggs, beaten For binding the breadcrumbs to the eggplant.
1 cup breadcrumbs Can use gluten-free if needed.
olive oil for frying Ensure oil is hot before frying.
black pepper to taste
Italian seasoning (optional) For additional flavor.

Instructions

Preparation

Slice the eggplants into ½ inch thick rounds and sprinkle salt on both sides. Let them sit for about 30 minutes.
Rinse the eggplant slices with water and pat them dry with a paper towel.

Breading

Set up a dredging station with flour, beaten eggs, and breadcrumbs in separate shallow bowls.
Dip each eggplant slice in flour, then in the beaten eggs, and finally coat with breadcrumbs.

Frying

Heat olive oil in a large frying pan over medium heat and fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side.
Drain on paper towels.

Baking

Preheat your oven to 375°F (190°C).
In a baking dish, spread a layer of marinara sauce, then a layer of fried eggplant, followed by spinach, mozzarella, and Parmesan cheese. Repeat layers ending with cheese on top.
Bake for 25-30 minutes or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving.

Notes

Serve hot with a side salad or garlic bread. You can also serve it over pasta for a complete meal. Garnish with fresh basil or parsley. Leftover Eggplant Parmesan can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for about 2 months.

Keyword Cheesy eggplant, Comfort Food, Eggplant Parmesan, Family Meals, Vegetarian Recipe