Baked Eggplant Sinatra Florentine
Ingredients
- 1eggplant
- 2 tbspolive oil
and more for brushing the eggplant slices
- 3 clovegarlic
- 4 largeplum tomatoes
- 1bag/package of fresh spinach leaves
- ½ cricotta cheese
- 1 cmozzarella cheese
divided
- ¾ cPecorino Romano Parmesan blended cheese divided
- 1 smallcan tomato paste mixed with 1/2 cup of burgundy wine or other red dry wine
- 1 tspgranulated garlic powder
- ¼ tspcayenne
- 3 tbsptorn basil divided
- ½ tsporegano
- 3 tbspparsley divided
- salt and pepper
- Mom's Additions: crushed meatballs
sausage, hot peppers, mushrooms, and if you're not a fan of spinach use escarole or another green you prefer
Directions
- 1
First place the cut eggplant on paper towels, lightly salt, and let sit for 30 minutes.
- 2
Then rinse the salt off and blot dry.
- 3
Preheat the oven to 350 degrees.
- 4
Brush eggplant with olive oil on both sides.
- 5
Place on a cookie sheet.
- 6
Sprinkle with oregano granulated garlic powder, black pepper to taste (reserve the parsley and basil for garnishing, and half in the ricotta cheese.
- 7
Bake for 10 minutes.
- 8
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- 9
Add the fresh garlic, tomatoes, and fresh spinach, and if using mushrooms, peppers, or whatever else you like including raw meats.
- 10
Add cayenne pepper if using and salt, pepper to taste.
- 11
Note: if you're using leftover cooked meats, just stir in when the tomatoes have started to cook in the next step.
- 12
Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices.
- 13
In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, 1/2 cup of Pecorino Romano Parmesan blended cheese, and half the fresh basil and fresh parsley. Set aside.
- 14
Place the eggplant slices in a greased deep baking casserole dish.
- 15
Top with spinach mixture.
- 16
Spoon the ricotta cheese mixture over the spinach.
- 17
Pour the tomato paste mixed with wine sauce over the cheese layer.
- 18
Generously sprinkle more mozzarella and the rest of the grated cheese on top.
- 19
Bake at 350 degrees for 30 more minutes until browned and bubbling.
- 20
Garnish the top when plating with fresh basil and remaining parsley.
Baked Eggplant Sinatra Florentine
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About this Recipe
Baked Eggplant Sinatra Florentine: A Timeless Casserole Classic
Step back in time with a truly special dish: Baked Eggplant Sinatra Florentine. This isn't just an eggplant casserole; it's a heartwarming, vintage recipe passed down from Mom's kitchen in the 1940s, brimming with flavor and old-school charm. Imagine layers of tender eggplant, vibrant spinach (or hearty escarole), rich tomato sauce, and a trio of creamy ricotta, melty mozzarella, and sharp Pecorino Romano cheeses, all baked to golden perfection.
This Ricotta Eggplant Casserole truly sings with its simple yet profound ingredients. The eggplant is carefully prepared to ensure a beautiful texture, while the fresh plum tomatoes, fragrant garlic, and a hint of burgundy wine in the sauce create a depth of flavor that's both comforting and sophisticated. The dash of cayenne and fresh herbs like basil and parsley elevate the taste, making every bite a delight.
What makes this Spinach and Eggplant Casserole so beloved is its versatility and satisfying nature. It’s perfect as a main course or a hearty side dish. For those looking to make it even more substantial, embrace "Mom's Additions" and try folding in crushed meatballs, Italian sausage, sliced peppers, onions, or mushrooms. Not a fan of spinach? Escarole or another leafy green works wonderfully. Learning how to cook eggplant perfectly for this dish is key, and the simple step of salting and draining ensures a non-soggy, delicious result. Serve this amazing Baked Eggplant Sinatra Florentine with a crisp green salad and some crusty garlic bread for a truly memorable meal.