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Creamy Spinach Ricotta Stuffed Eggplant Awaits You!

creamy spinach ricotta stuffed eggplant
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A delicious and creamy vegetarian dish featuring eggplants stuffed with a rich spinach and ricotta filling, topped with melted cheese.

Ingredients

Scale
  • 2 large eggplants, halved lengthwise
  • 2 tbsp olive oil
  • 1 1/2 cups whole milk ricotta cheese
  • 2 cups fresh spinach, chopped
  • 1/2 cup chopped sun-dried tomatoes
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 3 garlic cloves, minced
  • 1/2 cup heavy cream
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Fresh basil, chopped

Instructions

  1. Preheat the oven to 400°F (200°C). Scoop out a little of the eggplant flesh to create boats, brush with olive oil, season with salt and pepper, and roast for 20 minutes until tender.
  2. In a bowl, combine the ricotta, spinach, sun-dried tomatoes, garlic, Italian seasoning, half of the mozzarella, half of the Parmesan, salt, and pepper.
  3. Fill each roasted eggplant half generously with the ricotta mixture and place them in a lightly greased baking dish.
  4. Pour the heavy cream around the eggplants to keep them moist while baking.
  5. Sprinkle the remaining mozzarella and Parmesan evenly over the stuffed eggplants.
  6. Bake for 20–25 minutes until the filling is heated through and the cheese is golden, bubbly, and lightly browned.
  7. Garnish with freshly chopped basil before serving.
  8. Serve warm with crusty bread or a crisp green salad for a hearty vegetarian meal.

Notes

  • For added heat, include the crushed red pepper flakes.
  • Feel free to customize the filling with other vegetables or herbs.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.homeydishes.com/creamy-spinach-ricotta-stuffed-eggplant-recipe/