40+ Must-Try February Eggplant Recipes to Warm You Up

February is the perfect time to embrace the earthy, savory goodness of eggplant.

As the winter months drag on, this versatile vegetable provides an excellent base for hearty and comforting meals.

Whether you’re cooking up a rich casserole, stir-frying a quick weeknight dinner, or trying out a creative new salad, eggplant can take on countless forms to suit every palate.

In this blog post, we’ve curated 40+ February Eggplant Recipes that will help you make the most of this flavorful and nutrient-packed vegetable.

From plant-based mains to savory sides and indulgent dips, you’ll find ideas to fit any mood or occasion.

Whether you’re craving something light and healthy or rich and cheesy, eggplant is the answer to keeping your meals exciting and full of flavor throughout the month of February.

40+ Must-Try February Eggplant Recipes to Warm You Up

Eggplant is a wonderfully versatile vegetable that can be used in a myriad of ways, making it perfect for cooking all month long.

Whether you’re looking for comfort food or lighter meals, our collection of 40+ February Eggplant Recipes provides something for everyone.

From hearty lasagnas to simple stir-fries and dips, there’s no shortage of delicious ways to incorporate eggplant into your winter meals.

With its ability to soak up flavors and transform into tender, flavorful dishes, eggplant is truly a superstar in the kitchen.

So, get inspired by these recipes and bring some warmth and flavor to your February table!

Spicy Eggplant Stir-Fry with Ginger and Garlic

This Spicy Eggplant Stir-Fry with Ginger and Garlic is a vibrant and flavorful dish that packs a punch. The soft and succulent eggplant absorbs the spicy and savory sauce, while the ginger and garlic elevate the dish with their aromatic touch. Perfect for February when a warm, comforting stir-fry is just what you need to spice up your meals.

Ingredients:

• 2 medium eggplants, sliced into strips
• 3 tablespoons vegetable oil
• 4 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon chili paste (adjust for spice tolerance)
• 1 teaspoon sesame oil
• 1 teaspoon honey or sugar
• 2 green onions, sliced
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium heat.
2. Add the eggplant slices and stir-fry until softened and slightly browned (about 5-7 minutes). Remove and set aside.
3. In the same skillet, add a little more oil if needed, and sauté garlic and ginger until fragrant (1-2 minutes).
4. Stir in soy sauce, chili paste, sesame oil, and honey. Mix well to form a sauce.
5. Return the eggplants to the skillet, toss to coat evenly in the sauce, and cook for an additional 2-3 minutes.
6. Sprinkle green onions and sesame seeds on top before serving.

This stir-fry is a quick and delightful way to enjoy eggplant, making it a perfect addition to your February recipe rotation. Pair it with steamed rice or noodles for a wholesome meal that’s sure to please your taste buds!

Creamy Eggplant and Chickpea Curry

For a hearty and satisfying dish, this Creamy Eggplant and Chickpea Curry is a standout. The tender eggplant pairs beautifully with the nutty chickpeas in a creamy, spiced coconut-based curry. This dish is ideal for cozy February evenings when you crave something rich and comforting yet healthy.

Ingredients:

• 1 large eggplant, cubed
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (14 oz) coconut milk
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 cup diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion and garlic, sautéing until soft and translucent.
2. Add curry powder, cumin, and coriander, stirring for 1 minute to release the spices’ aroma.
3. Stir in coconut milk, tomatoes, and chickpeas. Mix well and bring to a simmer.
4. Add the eggplant cubes, cover, and cook on low heat for 15-20 minutes or until the eggplant is tender.
5. Season with salt and pepper, garnish with fresh cilantro, and serve with rice or naan.

This curry is a hearty and flavorful way to showcase eggplant’s versatility. The creaminess of the coconut milk and the blend of spices make it a dish you’ll come back to again and again. It’s a February favorite for anyone who loves warm, rich, and aromatic meals.

Baked Eggplant Parmesan Casserole

This Baked Eggplant Parmesan Casserole is a healthier twist on a classic comfort food. Layers of tender eggplant, tangy marinara, and gooey melted cheese make this dish irresistible. Perfect for February gatherings or a cozy family dinner, it’s a crowd-pleaser that’s both nutritious and indulgent.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 tablespoon salt (for sweating the eggplant)
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lay the eggplant slices on a paper towel and sprinkle with salt. Let sit for 30 minutes to remove excess moisture, then pat dry.
3. Mix breadcrumbs with Parmesan cheese in a bowl. Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture.
4. Arrange the slices on a baking sheet and bake for 20 minutes, flipping halfway through, until golden.
5. In a casserole dish, layer marinara sauce, eggplant slices, mozzarella, and herbs. Repeat until all ingredients are used, finishing with a layer of cheese on top.
6. Bake for 25-30 minutes until bubbly and golden brown.

This baked casserole is a lighter, healthier way to enjoy the classic flavors of eggplant Parmesan. It’s perfect for February, offering a comforting and wholesome meal that brings warmth to chilly nights.

Eggplant and Spinach Stuffed Pockets

These Eggplant and Spinach Stuffed Pockets offer a delightful fusion of flavors in a portable, easy-to-eat format. The tender eggplant and fresh spinach are seasoned with a blend of spices and wrapped in warm, pillowy dough. These pockets make for a perfect appetizer, snack, or a light meal to enjoy during the chilly February days.

Ingredients:

• 1 large eggplant, cubed
• 2 tablespoons olive oil
• 2 cups fresh spinach, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 sheet of puff pastry, thawed
• 1/2 cup shredded mozzarella cheese
• 1 egg, beaten (for brushing)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add cubed eggplant and cook for 7-8 minutes until tender.
3. Stir in the spinach, garlic powder, paprika, salt, and pepper. Cook for another 2 minutes until the spinach wilts.
4. Roll out the puff pastry on a floured surface and cut into squares or circles, depending on your preferred shape.
5. Place a spoonful of the eggplant and spinach mixture in the center of each pastry piece, sprinkle with mozzarella cheese, and fold the dough over to form a pocket.
6. Brush the tops with beaten egg for a golden finish.
7. Bake for 20-25 minutes or until the pockets are golden brown.

These stuffed pockets are a deliciously savory snack that combines the richness of eggplant with the freshness of spinach. Perfect for an appetizer or casual meal, they’ll be a hit with anyone looking for a quick yet satisfying February treat.

Roasted Eggplant and Tomato Soup

This Roasted Eggplant and Tomato Soup is a warm, comforting dish that combines the smokiness of roasted eggplant with the sweetness of ripe tomatoes. Ideal for cold February days, this soup is hearty, full of flavor, and can be made in advance for an easy, nourishing meal.

Ingredients:

• 2 medium eggplants, sliced
• 6 ripe tomatoes, quartered
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange eggplant slices and tomato quarters on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 25 minutes, turning halfway through.
3. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until softened (5-6 minutes).
4. Add the roasted eggplant and tomatoes to the pot. Pour in the vegetable broth, add thyme, and stir to combine.
5. Bring to a boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.
6. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend half the soup and leave the rest as is.
7. Season with salt and pepper to taste. Serve with fresh basil on top.

This Roasted Eggplant and Tomato Soup is the perfect bowl of comfort for February. The roasted eggplant imparts a rich, smoky flavor that pairs wonderfully with the sweetness of tomatoes, making it a satisfying dish for any winter day. Pair with a slice of crusty bread for the ultimate meal.

Eggplant and Zucchini Parmesan Bake

This Eggplant and Zucchini Parmesan Bake is a healthy and flavorful variation of the traditional eggplant Parmesan. By layering roasted eggplant and zucchini with marinara sauce and mozzarella cheese, you get a delicious, low-carb alternative that’s still hearty and comforting. It’s a perfect dinner dish to enjoy during the colder February nights.

Ingredients:

• 1 large eggplant, sliced into rounds
• 2 medium zucchinis, sliced into rounds
• 2 tablespoons olive oil
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the eggplant and zucchini slices on a baking sheet. Drizzle with olive oil, then season with salt and pepper. Roast for 20 minutes, flipping halfway through.
3. In a baking dish, spread a thin layer of marinara sauce on the bottom.
4. Layer the roasted eggplant and zucchini slices, alternating with marinara sauce and mozzarella cheese. Repeat the layers, finishing with mozzarella and Parmesan cheese on top.
5. Sprinkle dried basil and oregano over the top and bake for 25-30 minutes, or until the cheese is melted and bubbly.
6. Let the dish sit for 5 minutes before serving.

This Eggplant and Zucchini Parmesan Bake is a healthy twist on a classic comfort dish, combining the richness of eggplant and zucchini with gooey cheese and savory marinara. It’s a satisfying and lighter alternative to traditional Parmesan dishes, making it the perfect dish to enjoy in February when you’re craving something cozy yet nutritious.

Eggplant and Red Lentil Stew

This Eggplant and Red Lentil Stew is a hearty, flavorful dish that combines the richness of eggplant with the earthy taste of red lentils. Cooked in a savory tomato-based broth with warm spices, this stew is a perfect choice for chilly February evenings. Packed with protein, fiber, and nutrients, it’s both filling and nourishing.

Ingredients:

• 2 medium eggplants, diced
• 1 cup red lentils, rinsed
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened (5-6 minutes).
2. Stir in the cumin, coriander, turmeric, and paprika. Cook for 1 minute until the spices are fragrant.
3. Add diced eggplant and cook for 5-7 minutes, stirring occasionally, until the eggplant begins to soften.
4. Add the red lentils, diced tomatoes, and vegetable broth. Bring to a boil.
5. Reduce the heat, cover, and simmer for 25-30 minutes, or until the lentils and eggplant are tender.
6. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This eggplant and red lentil stew is a comforting and filling dish, perfect for those chilly February nights. The combination of lentils and eggplant creates a satisfying, hearty meal that is not only rich in flavor but also packed with nutrients, making it ideal for both cozy dinners and meal prep.

Eggplant and Mushroom Risotto

This Eggplant and Mushroom Risotto is a creamy, indulgent dish that brings out the umami flavors of eggplant and mushrooms. The eggplant is sautéed until tender and combines beautifully with the earthy mushrooms and creamy Arborio rice, making it a perfect dish for a luxurious February meal.

Ingredients:

• 1 medium eggplant, diced
• 1 cup Arborio rice
• 1 cup sliced mushrooms (cremini or button)
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, kept warm
• 1/2 cup white wine
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking until softened (5-6 minutes).
2. Stir in the mushrooms and eggplant, sautéing for 7-8 minutes until the eggplant is golden and tender.
3. Add the Arborio rice, stirring to coat the rice in the oil and vegetables. Cook for 2-3 minutes until the rice is lightly toasted.
4. Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process for about 20 minutes, or until the rice is creamy and cooked through.
6. Stir in the Parmesan cheese, and season with salt and pepper. Garnish with fresh parsley before serving.

This Eggplant and Mushroom Risotto is the epitome of comfort food. The earthy flavors of mushrooms and eggplant combined with the creamy, tender rice create a luxurious dish that’s perfect for a cozy February meal. It’s rich, filling, and full of depth—a wonderful choice for any risotto lover.

Grilled Eggplant with Yogurt and Mint Sauce

This Grilled Eggplant with Yogurt and Mint Sauce is a light, refreshing dish that offers a balance of smoky grilled eggplant with a tangy and cooling yogurt mint sauce. Perfect as an appetizer or side dish, it’s a great way to enjoy eggplant in a flavorful yet simple way.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 cup plain Greek yogurt
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 teaspoon honey (optional)

Instructions:

1. Preheat the grill to medium heat.
2. Brush the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant slices for 3-4 minutes on each side, or until they are tender and have grill marks.
4. While the eggplant is grilling, prepare the yogurt mint sauce by mixing Greek yogurt, chopped mint, lemon juice, garlic, and honey (if using) in a bowl. Stir well to combine.
5. Once the eggplant is grilled, arrange the slices on a platter and drizzle with the yogurt mint sauce.
6. Serve immediately as an appetizer or side dish.

This grilled eggplant with yogurt and mint sauce is a light and refreshing dish that highlights the versatility of eggplant. The smoky grilled eggplant pairs wonderfully with the cool, tangy yogurt sauce, making it the perfect dish for February when you want something both fresh and satisfying. It’s easy to prepare and makes a delightful addition to any meal.

Eggplant and Chickpea Curry

This Eggplant and Chickpea Curry is a warm, flavorful dish that combines the creamy texture of eggplant with the heartiness of chickpeas. The aromatic spices, including turmeric, cumin, and coriander, create a rich curry sauce that envelops the vegetables in a comforting, savory embrace. Perfect for February, it’s a filling, plant-based meal that’s perfect for a cozy night in.

Ingredients:

• 1 large eggplant, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking until softened (5-6 minutes).
2. Stir in the cumin, coriander, and turmeric. Cook for 1-2 minutes until fragrant.
3. Add the diced eggplant and cook for about 8 minutes, stirring occasionally, until the eggplant begins to soften.
4. Stir in the chickpeas, diced tomatoes, and coconut milk. Bring the mixture to a simmer.
5. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the eggplant is tender and the flavors have melded together.
6. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This eggplant and chickpea curry is the perfect dish to cozy up with on a chilly February night. The creamy coconut milk and tender eggplant, combined with the warm spices, create a satisfying and comforting meal. It’s a hearty vegetarian option that’s full of flavor and great for meal prep.

Eggplant and Bell Pepper Stir-Fry

This Eggplant and Bell Pepper Stir-Fry is a quick, healthy, and colorful dish packed with savory flavors. The tender eggplant and crisp bell peppers are stir-fried with garlic and ginger, then finished with a flavorful soy-based sauce. This stir-fry makes a great weeknight dinner or a side dish for your February meals.

Ingredients:

• 2 medium eggplants, cut into cubes
• 2 bell peppers, sliced into strips (use any color)
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Sesame seeds for garnish

Instructions:

1. Heat olive oil in a large pan or wok over medium heat. Add the onion, garlic, and ginger, and sauté until softened (about 4 minutes).
2. Add the eggplant cubes to the pan and cook for 8-10 minutes, stirring frequently, until the eggplant is tender and lightly browned.
3. Add the bell peppers to the pan and stir-fry for an additional 4-5 minutes, until the peppers are tender but still crisp.
4. Stir in the soy sauce, hoisin sauce, sesame oil, and red pepper flakes (if using). Continue cooking for another 2-3 minutes, allowing the sauce to coat the vegetables.
5. Serve hot, garnished with sesame seeds.

This Eggplant and Bell Pepper Stir-Fry is a vibrant and flavorful dish that’s both quick and easy to prepare. The combination of eggplant, peppers, and a savory sauce creates a deliciously satisfying meal, perfect for adding some color and warmth to your February evenings. It’s versatile enough to serve on its own or paired with rice or noodles.

Eggplant Parmesan Bites

These Eggplant Parmesan Bites are a bite-sized version of the classic eggplant Parmesan, making them perfect as an appetizer or snack for any gathering. The eggplant slices are breaded, baked until crispy, and then topped with marinara sauce and melted mozzarella cheese. It’s a fun, lighter take on a beloved Italian dish, ideal for February entertaining.

Ingredients:

• 1 large eggplant, sliced into rounds
• 1 cup breadcrumbs (preferably whole wheat)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 egg, beaten
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a shallow bowl, combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, and salt.
3. Dip each eggplant round into the beaten egg, then coat with the breadcrumb mixture. Place the coated eggplant slices on a baking sheet lined with parchment paper.
4. Bake the eggplant slices for 20 minutes, flipping halfway through, until they are golden brown and crispy.
5. Remove from the oven and spoon a small amount of marinara sauce on top of each eggplant bite. Sprinkle with shredded mozzarella cheese.
6. Return to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve immediately.

These Eggplant Parmesan Bites are a fun and tasty way to enjoy the classic flavors of eggplant Parmesan in a smaller, bite-sized form. Perfect as a party appetizer or a family snack, they offer all the deliciousness of the original dish with a fraction of the effort. They’re crispy, cheesy, and full of flavor, making them an ideal treat for February gatherings.

Eggplant and Tomato Gratin

This Eggplant and Tomato Gratin is a comforting dish that combines tender roasted eggplant with juicy tomatoes, all topped with a golden, cheesy crust. It’s a perfect side dish for your February meals, offering rich flavors with the freshness of tomatoes and the deep savoriness of eggplant. Simple yet elegant, this gratin will delight your taste buds!

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 4 ripe tomatoes, sliced
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons fresh basil, chopped
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the eggplant slices in a single layer on a baking sheet. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper. Roast the eggplant in the oven for 20-25 minutes, turning halfway through, until soft and lightly golden.
3. While the eggplant is roasting, prepare the tomatoes by slicing them into thin rounds.
4. In a baking dish, arrange a layer of roasted eggplant, followed by a layer of tomato slices. Repeat the layers until all the ingredients are used.
5. Top with Parmesan cheese, mozzarella cheese, and fresh basil.
6. Bake the gratin for 20 minutes or until the cheese is melted and bubbly, and the top is golden brown.
7. Serve hot as a side dish with your favorite main course.

This Eggplant and Tomato Gratin is a hearty, flavorful dish perfect for cozy February dinners. The roasted eggplant’s richness pairs wonderfully with the juicy tomatoes, and the gooey, melted cheese adds just the right touch of indulgence. It’s an excellent side dish that will impress guests or complement a variety of main courses.

Eggplant and Tofu Stir-Fry

This Eggplant and Tofu Stir-Fry is a light yet flavorful dish, ideal for a quick and healthy February dinner. The eggplant is stir-fried to perfection with crispy tofu and flavored with a tangy soy-based sauce. This plant-based meal is full of texture and rich in protein, making it a great choice for a satisfying, meat-free meal.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 medium eggplant, diced
• 2 bell peppers, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1/4 teaspoon crushed red pepper flakes (optional)
• Sesame seeds for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat the sesame oil and olive oil in a large pan or wok over medium-high heat. Add the tofu cubes and cook for 8-10 minutes, turning occasionally, until they are crispy and golden brown. Remove the tofu from the pan and set aside.
3. In the same pan, add the onion, garlic, and bell peppers. Stir-fry for 3-4 minutes until they begin to soften.
4. Add the diced eggplant to the pan and cook for 8-10 minutes until it is tender and lightly browned.
5. Stir in the soy sauce, hoisin sauce, rice vinegar, and crushed red pepper flakes (if using).
6. Return the tofu to the pan and toss everything together. Stir-fry for an additional 2-3 minutes to combine all the flavors.
7. Serve hot, garnished with sesame seeds.

This Eggplant and Tofu Stir-Fry is a vibrant and satisfying dish, perfect for a quick February dinner. The crispy tofu and tender eggplant pair perfectly with the savory stir-fry sauce, creating a balance of textures and flavors. It’s a healthy, plant-based meal that’s full of protein and perfect for those looking to eat lighter but still enjoy a flavorful, filling dish.

Eggplant and Spinach Lasagna

This Eggplant and Spinach Lasagna is a delightful vegetarian twist on the classic Italian lasagna. The eggplant replaces traditional pasta layers, making it a lighter, gluten-free alternative while still retaining all the cheesy, savory goodness. It’s a great comfort food dish for February, packed with layers of eggplant, spinach, and ricotta cheese, topped with a rich marinara sauce.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch thick strips
• 2 cups ricotta cheese
• 2 cups fresh spinach, chopped
• 1 jar (24 oz) marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lay the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 15-20 minutes until soft and lightly browned.
3. While the eggplant is roasting, sauté the spinach in a pan over medium heat until wilted, about 3 minutes.
4. In a mixing bowl, combine the ricotta cheese, cooked spinach, basil, oregano, and a pinch of salt and pepper.
5. In a baking dish, spread a thin layer of marinara sauce on the bottom. Then, add a layer of roasted eggplant slices, followed by a layer of the ricotta-spinach mixture, and top with a sprinkle of mozzarella cheese.
6. Repeat the layers until all the ingredients are used, finishing with a layer of marinara sauce and a generous sprinkle of mozzarella and Parmesan cheese on top.
7. Bake for 25-30 minutes until the cheese is melted and bubbly. Let the lasagna sit for a few minutes before slicing and serving.

Eggplant and Spinach Lasagna offers a rich and satisfying meal that’s perfect for a chilly February evening. The eggplant layers provide a healthy, gluten-free alternative to traditional pasta, while the creamy ricotta and spinach filling adds depth and flavor. Topped with gooey mozzarella and marinara sauce, this dish is sure to be a hit at the dinner table.

Note: More recipes are coming soon!