Eggplant and Spinach Bake

Instructions

1. Step 1

   Heat the oven to 220°C. Prepare the eggplant, onion, and garlic as indicated.

   Cookware: Chef Knife, cutting board, oven

2. Step 2

   Arrange the eggplant on the baking sheet. Coat it with 2 tbsp (30 ml) olive oil and ½ tsp (3 gr) salt.

   Ingredients used: 2.0 piece Eggplant, 30.0 ml Olive Oil, 3.0 gr Salt

   Cookware: baking sheet, tongs

3. Step 3

   Roast the eggplant until tender and lightly browned, turning the slices halfway through.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven, tongs

4. Step 4

   Heat the remaining 1 tbsp (15 ml) olive oil in the skillet over medium heat. Add the onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 1.0 piece Onion

   Cookware: large skillet, spatula

5. Step 5

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 9.0 gr Garlic

   Cookware: large skillet, spatula

6. Step 6

   Stir in the tomato, oregano, black pepper, and salt. Simmer over medium heat until slightly thickened, then transfer the sauce to a bowl.

   Timer: 10 min (fixed)

   Ingredients used: 500.0 gr Canned Crushed Tomato, 2.0 gr Dried Oregano, 2.0 gr Ground Black Pepper, 2.0 gr Salt

   Cookware: large skillet, mixing bowl, spatula

7. Step 7

   Put the spinach in the skillet over medium heat and cook until wilted. Add the remaining ⅛ tsp (1 gr) salt, then drain, cool briefly, and squeeze out excess liquid.

   Timer: 4 min (fixed)

   Ingredients used: 1.0 gr Salt, 300.0 gr Spinach

   Cookware: colander, large skillet, tongs

8. Step 8

   Mix the spinach with the ricotta, egg, and 25 gr Parmesan until evenly combined.

   Ingredients used: 1.0 piece Egg, 25.0 gr Parmesan Cheese, 250.0 gr Ricotta Cheese

   Cookware: mixing bowl, spatula

9. Step 9

   Spread a thin layer of the prepared tomato sauce in the baking dish. Layer in half the roasted eggplant, the spinach filling, half the mozzarella, the remaining eggplant, the remaining sauce, the remaining mozzarella, and the remaining 25 gr Parmesan.

   Ingredients used: 200.0 gr Mozzarella, 25.0 gr Parmesan Cheese

   Cookware: baking dish, spatula

10. Step 10

    Reduce the oven to 190°C and bake until bubbling, browned on top, and at least 74°C in the center.

    Timer: 25 min (fixed)

    Cookware: baking dish, oven

11. Step 11

    Let the bake rest before cutting and serving.

    Timer: 10 min (fixed)

    Cookware: baking dish