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Baked Eggplant Italiano

 Baked Eggplant Italiano
“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.”
6 ServingsPrep: 30 min. Bake: 30 min.


  • 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


  • 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.
  • 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.

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Baked Eggplant Italiano (continued)

Directions (continued)

  • 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.
  • Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Let
  • stand for 5 minutes before serving. Yield: 6 servings.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.