Baked Eggplant Sinatra Florentine
I can't remember what newspaper I found this recipe in the 70's. Oldie but really goodie! I just love the flavors in this. Thanks for stopping by, I just love the name of this one too! Ciao Claudia
Baked Eggplant Sinatra Florentine
1 eggplant, sliced into 1/2 inch rounds ( salt and drain on paper towels)
2 tablespoons olive oil, or more if needed
3 cloves garlic, chopped or use granulated garlic to taste
4 large plum tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
1 small can tomato paste mixed with 1/2 cup of burgundy wine
1/2 teaspoon each garlic powder, oregano, basil, parsley
1/4 teaspoon cayenne
mix all herbs together in small bowl set aside
salt and pepper to taste
Preheat oven to 350 degrees. Brush eggplant with olive oil on both sides. Place on cookie sheet. Sprinkle with half the herbs listed over the top. Bake for 10 minutes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the fresh garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
Place the eggplant slices in a greased baking dish. Top with spinach mixture. Spoon the cheese mixture over the spinach. Pour the tomato paste mixed with wine sauce over the cheese layer. Generously sprinkle more mozzarella and grated cheese on top plus remaining herbs. Bake at 350 degrees for 30 more minutes until browned and bubbling.
Baked Eggplant Sinatra Florentine
1 eggplant, sliced into 1/2 inch rounds ( salt and drain on paper towels)
2 tablespoons olive oil, or more if needed
3 cloves garlic, chopped or use granulated garlic to taste
4 large plum tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
1 small can tomato paste mixed with 1/2 cup of burgundy wine
1/2 teaspoon each garlic powder, oregano, basil, parsley
1/4 teaspoon cayenne
mix all herbs together in small bowl set aside
salt and pepper to taste
Preheat oven to 350 degrees. Brush eggplant with olive oil on both sides. Place on cookie sheet. Sprinkle with half the herbs listed over the top. Bake for 10 minutes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the fresh garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
Place the eggplant slices in a greased baking dish. Top with spinach mixture. Spoon the cheese mixture over the spinach. Pour the tomato paste mixed with wine sauce over the cheese layer. Generously sprinkle more mozzarella and grated cheese on top plus remaining herbs. Bake at 350 degrees for 30 more minutes until browned and bubbling.
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