Better Than Pizza! This Eggplant Bake Is So Creamy! Spinach and Cheese 🍆

Tomatoes, melted mozzarella, a golden cheese crust straight from the oven — it hits every note a pizza does, except it's built on eggplant instead of dough. What makes it work is the garlic-lemon cream between the layers: it turns the whole thing silky instead of watery. Lemon-dill quinoa on the side and dinner is done 👇 INGREDIENTS For the bake: • 2 eggplants • 1 tablespoon of salt • 1 liter of cold water • 3 tablespoons of olive oil • 1/2 teaspoon of salt • 1 teaspoon of black pepper • 1 teaspoon of oregano • 2 tomatoes • 150 g spinach • 200 g mozzarella • 2 tablespoons of tomato paste • 80 g cheese, for the top • A drizzle of olive oil For the garlic-lemon cream: • 3 tablespoons of sour cream (or ricotta) • 1 clove of garlic • A pinch of salt • 1 teaspoon of lemon juice • 30 g cheese For the lemon-dill quinoa: • 2 cups of water • 1/2 teaspoon of salt • 1 cup of well-rinsed quinoa • 1 bunch of dill • Juice of half a lemon • Salt and pepper to taste HOW TO MAKE IT 1. Slice the eggplants, cover them with 1 tablespoon of salt and 1 liter of cold water, and let them sit for 10 minutes to draw out the bitterness. 2. Drain the slices and pat them completely dry. 3. Season with olive oil, salt, black pepper and oregano. 4. Bake at 180°C (356°F) for 20 minutes. 5. Stir the sour cream with the garlic, a pinch of salt, the lemon juice and 30 g of cheese until smooth. 6. Layer the baked eggplant with the spinach, the garlic-lemon cream, the sliced tomatoes and the mozzarella. 7. Spread the tomato paste over the top, add the remaining 80 g of cheese and a drizzle of olive oil. 8. Bake at 180°C (356°F) for another 20-25 minutes, until the crust turns golden. 9. For the quinoa: bring 2 cups of water with 1/2 teaspoon of salt to a boil, add the rinsed quinoa and cook until the water is absorbed. 10. Stir in the chopped dill, the lemon juice, salt and pepper. 11. Let the bake rest for a few minutes before slicing, then serve with the quinoa. Why it works: salting the eggplant first pulls out the water. That's the whole difference between a bake that slices cleanly and one that floods the dish — and it's why this one comes out creamy instead of soggy. Team ricotta or team sour cream? Tell me which one you'd use 👇 If this looks like your kind of dinner, a like really helps the channel grow! And subscribe, there's a new eggplant recipe every week 🍆 #EggplantRecipe #MeatlessDinner #EggplantBake #EasyDinnerRecipe #ComfortFood