Low-Fat Mediterranean Eggplant Casserole

You can cut the fat of this classic Italian dish by substituting fat-free ricotta for full-fat, without sacrificing any flavor or pleasure. This is a healthy Mediterranean eggplant dish to please the whole family.

1 pound eggplant (1 large or 2 medium)
2 1/2 cups pasta sauce, your favorite store-bought or homemade
1 15-ounce tub fat-free ricotta cheese, drained
1 6-ounce bag fresh baby spinach
1/3 cup freshly-grated Parmesan or Parmagiano-Reggiano cheese

1. Preheat oven to 450. Meanwhile, slice the eggplant longways in 1/4-inch slices, and place without overlapping on a baking sheet lightly coated with olive oil or cooking spray. Roast in preheated oven 20 minutes, turning once, until tender. Remove and set aside.

2. Steam spinach over a pot of boiling water for 3 minutes or until barely wilted, then squeeze dry and set aside.

3. Reduce oven to 350F. In an 8-inch by 8-inch baking dish, place 1/3 of the sauce, then layer 1/3 of the eggplant slices on top. Top with 1/3 of the spinach and 1/3 of the ricotta. Repeat layers, then top final layer with Parmesan and bake until bubbly about 25 minutes.

Serves 4.

By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).

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Simone Santos
Simone 2 years ago

delicia de receita, adoro beringelas, fazem parte do nosso cardapio

Paula H.
.2 years ago

thank you!

Teresa Wlosowicz
Teresa W.2 years ago


Vita Pagh
Vita P.2 years ago

Thank you.

Nils Anders Lunde


Bryna Pizzo
Bryna Pizzo2 years ago

Thank you!

Edvanir L.
Edvanir L.2 years ago

Thank you.

Alicia N.
Alicia N.2 years ago

eegplant tastes so good! Thanks

Donna Hamilton
Donna Hamilton2 years ago


Elena T.
Elena Poensgen2 years ago

Thank you :)