Stuffed Baby Eggplant with Ricotta and Baby Spinach

This is another summer to fall transition recipe. The original recipe calls for stuffing zucchini but my family needed a break from the excess of zucchini we have been eating lately. I bought some beautiful baby graffiti eggplant at my farmers market on a whim and this recipe was a great way to enjoy it.


Stuffed Baby Eggplant with Ricotta and Baby Spinach

recipe adapted from Dirty Girls Kitchen

4 baby eggplants
2 cups Homemade Ricotta Cheese
1 egg
5 ounces baby spinach
3 cloves garlic
½ cup grated parmesan cheese, divided
pinch of nutmeg
salt and pepper
¼ cup fine bread crumbs
1 small can San Marzano tomatoes
1 sprig basil leaves
2 tablespoons olive oil

Preheat oven to 400°F.  

Put the spinach and garlic in the food processor and chop finely. Place mixture in to a large bowl and stir in the ricotta, egg, nutmeg, and ¼ cup of the parmesan cheese.

Cut each baby eggplant in half lengthwise and scoop out the middle. Fill the eggplant halves with the ricotta mixture and place on a greased cookie sheet. Stir together the breadcrumbs and remaining cheese and sprinkle the crumbs over the eggplant.

Add the San Marzano tomatoes with juice, basil leaves and olive oil into the food processor and blend until smooth. Season with salt and pepper.  

Drizzle sauce over the eggplant and place in the oven. Bake for 25 minutes, or until the eggplant is cooked through and the bread crumbs are golden. Drizzle a little extra olive oil on top and sprinkle with extra parmesan, if desired.