Baked Eggplant Italiano Recipe

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


  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.

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Deanner 155901
Reviewed Jan. 18, 2011

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

doyeam 76155
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."

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