Baked Eggplant Italiano Recipe

Read Reviews
3.5 2 3
Publisher Photo
“When my husband I decided that we wanted to lose weight, I created this main dish as a downsized substitute to lasagna,” Traci Chatterton recalls from Windsor, New York. “It’s fast, easy and cleans up in no time. And it makes a great dinner after a busy day at the office.”
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:6 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 6 servings


  • 2 small eggplants, peeled and cut into 1/2-inch slices
  • 3 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 small tomatoes, finely chopped
  • 1 small onion, finely chopped
  • 1 tablespoon Italian seasoning
  • 2 teaspoons minced garlic
  • 1 package (6 ounces) fresh baby spinach
  • 1 cup reduced-fat ricotta cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 1 egg, lightly beaten
  • 2 cups garden-style pasta sauce

Nutritional Facts

1 serving equals 275 calories, 15 g fat (4 g saturated fat), 60 mg cholesterol, 885 mg sodium, 25 g carbohydrate, 7 g fiber, 13 g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 starch 1 lean meat


  1. Brush both sides of eggplant slices with 2 tablespoons oil; sprinkle with garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium heat or broil 4-6 in. from the heat for 2-3 minutes on each side. Set aside.
  2. In a large skillet, saute the tomatoes, onion, Italian seasoning, and remaining salt and pepper in remaining oil. Add spinach; cook 1 minute longer. Add spinach; stir until wilted. Combine the ricotta, 1/2 cup mozzarella and egg; stir into tomato mixture.
  3. Arrange eggplant in a single layer in a 13-in. x 9-in. baking dish coated with cooking spray. Top with tomato mixture and pasta sauce. Sprinkle with remaining mozzarella.
  4. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Baked Eggplant Italiano in Simple & Delicious July/August 2006, p53

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Baked Eggplant Italiano

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 18, 2011

"I love this recipe! My teenage children love it as well. It has great makes regular lasagna seem heavy"

Reviewed Jul. 18, 2010

"Excellent! First time I ever cooked eggplant and it was great. Great way to get veggies in and a benefit it was low in calories."

Loading Image