Eggplant Florentine Bake
Sliced eggplant is used instead of pasta in this lasagna-inspired, low-carb dish. Salting the eggplant slices does take some extra time, but it keeps the baked dish from getting too soupy during the baking process.
Serves: 6Prep: 25 minutesCook: 50 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- 1 large eggplant, cut into ¼” slices (about 1 pound)
- 2 1⁄2 tsp. salt, divided
- 15 oz. Whole Milk Ricotta Cheese
- 12 oz. Recipe Beginnings Frozen Chopped Spinach, thawed and squeezed dry
- 1⁄2 cup shredded parmesan cheese
- 1 large egg, beaten
- 1⁄2 tsp. garlic powder
- 24 dozen no-sugar-added marinara sauce
- 1⁄2 cup heavy cream
- 8 oz. fresh mozzarella, sliced
- Lay eggplant slices in a single layer on a towel lined baking sheet. Sprinkle both sides with 2 teaspoons of salt. Allow to sit for at least 30 minutes. Blot dry.
- Heat oven to 350°F. Grease an 8x8” baking dish.
- In a bowl stir together ricotta, spinach, parmesan, egg, garlic powder and remaining ½ teaspoon salt.
- Stir together marinara sauce and cream.
- Place about ¾ cup creamy marinara sauce in the bottom of prepared pan. Top with a single layer of eggplant slices, ½ the ricotta mixture and about ¾ cup sauce. Repeat layering. Finish with another layer of eggplant and add the remaining sauce. Cover with foil and place on a rimmed baking sheet.
- Bake for 35 minutes. Remove foil; top with sliced mozzarella. Return to the oven and bake an additional 15-20 or until mozzarella is melted and eggplant is tender. Allow to rest for at least 20 minutes before serving.
- Refrigerate leftovers.