Cheesy Baked Eggplant

• eggplant, sliced into 1/2 inch rounds↗1
• olive oil↗2 tablespoons
• garlic powder↗1 tablespoon
• olive oil↗2 tablespoons
• small onion, chopped↗1
• garlic cloves, chopped↗3
• small tomatoes, chopped↗2
• fresh spinach leaves↗1 package
• ricotta cheese↗1⁄2 cup
• shredded mozzarella cheese, divided3⁄4 cup
• grated parmesan cheese, divided3⁄4 cup
• pasta sauce↗3⁄4 cup
• italian seasoning↗2 teaspoons

Step-by-step instructions

1. 1

   Preheat the oven to 350°F (175°C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.

3. 3

   Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.

4. 4

   Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.