Ingredients:

  • 2 medium eggplants, sliced into 1/2 inch rounds
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 15 oz ricotta cheese, drained
  • 1 cup fresh spinach, finely chopped
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/4 cup panko breadcrumbs
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 1 cup shredded mozzarella cheese
  • 1 tbsp melted butter
  • 1 tsp dried oregano

Instructions:

  1. Cut eggplants into rounds. Arrange them on paper towels and sprinkle with kosher salt. Let them sit for 15 minutes to draw out excess moisture.
  2. Pat the slices dry with a paper towel. Brush both sides of each round with olive oil.
  3. Arrange rounds on a parchment-lined baking sheet. Bake at 400°F (200°C) for 10-12 minutes until they are slightly softened but still hold their shape.
  4. In a medium bowl, stir together the drained ricotta, chopped spinach, Parmesan, and minced garlic.
  5. Fold in the beaten egg and panko breadcrumbs. Season with black pepper and nutmeg.
  6. Spoon roughly 2 tbsp of the mixture onto each pre-roasted eggplant round, smoothing the top with a spoon.
  7. Top each slice with a pinch of shredded mozzarella, a drizzle of melted butter, and a sprinkle of oregano.
  8. Return to the oven for 20-25 minutes until the cheese is mahogany-colored and bubbly.