Recipe by Julie3333
"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Julie3333."
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eggplant, sliced into 1/2 inch rounds
olive oil, or as needed
garlic powder, or to taste
1 (10 ounce) package
fresh spinach leaves
shredded mozzarella cheese, divided
grated Parmesan cheese, divided
Classico® Tomato and Basil Sauce
I added some hot Italian sausage to the tomato basil sauce and some chopped green chilies to the onion, garlic, spinach, tomato mixture, everything else I follow exactly. (except I turned the oven to broil for the last minute.
It was delicious!
I'm surprised this got such a high rating. I was not impressed with this recipe. Ok as a side dish, but certainly wasn't hearty enough for a main dish. The flavors were dull, and everything had the same mushy texture.
Very delicious! I used cottage cheese and frozen spinach instead since at hand and I also added some salt and white pepper to the tomato-spinach mixture! Easy to make and perfect for a leftover lunch the next day! Thanks for sharing!
Tasty dish. Even the 15month old loved it.
Prep time is maybe 20 min if you are an expert cook or have someone helping you cut up stuff... took me more like 40. All fresh ingredients from the local farmers market probably helped the flavor! :)
MUST drain the spinach well and make sure the tomatoes don't make the spinach part too runny. Else you have to cook much longer in the oven to get the fluids off. My first attempt here was really runny so I had to slow cook for almost 1 extra hour to get rid of the moisture.
Other than the prep and work on the runny stuff the flavor was fantastic and leftovers will be well enjoyed!
This recipe was wonderful. The only thing different I did was add fresh mushrooms, and extra fresh garlic as I did not have garlic powder. Since I had two eggplants I also tried the Eggplant Parmagian II on this site (eggplant is baked rather than fried.) This recipe was the same concept but 100 times better. I did use part fresh and part skim (regular) mozzarella, with the parmesan and ricotta. There was some liquid at the bottom of the dish from the fresh vegetables. So, if anybody has any ideas about dealing with that, I would appreciate it.
I'd never had eggplant before when I decided to use this recipe. It was great! People who don't like veggies can add more cheesey goodness to the top. Next time, I won't cook the spinach, because I like more green in my food.
This turned into a really yummy, healthy meal! Without much experience with eggplant, it was really helpful to know it's done when easily pierced with a fork.
I am in love with this recipe! I did add a spicy fresh chorizo sausage to the spinach mix. I also substituted diced can tomato with green chilies for the fresh tomatoes (be sure to drain). I didn't have ricotta cheese so I just added pepper jack as the third cheese. This recipe ROCKED!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Three Cheese Eggplant
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 148
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