Saturday, September 17, 2011

Baked Eggplant Sinatra Florentine

Another Upstate NY specialty in some fine dining restaurants. One of my favorites as close as I can remember it.





1 eggplant, sliced into 1/2 inch rounds
 2 tablespoons olive oil, or more if needed
 1 tablespoon garlic powder, or to taste
2 tablespoons olive oil or more if needed
3 cloves garlic, chopped
 4 large 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

Directions

Preheat the oven to 350 degrees. Brush eggplant slices with olive oil on both sides, and place them on a baking sheet lined with parchment paper. Sprinkle with half the herbs 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 the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour tomato paste and wine mixture sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with remaining herbs.

Bake at 350 degree hot oven for 30 minutes or more until browned and bubbly.

28 comments:

Dzoli said...

This is definitely dish for me.Eggplant as base bathing in lucious sauce and from teh oven..heavenly:)

Federica said...

I love eggplants. Your proposal is very tasty and appetizing. Bye dear, hope you have a great week end

Blackswan said...

U've got a nice name to the dish, Claudia! Have a lovely weekend :)

Curt said...

Very nice Claudia. Full of cheese and garlic.

Viva la Frank!

StephenC said...

Very, very appealing. Thankyou.

Greg said...

This sounds really good. But I think if this was really Sinatra's Eggplant recipe it would have a whole bottle of wine and no eggplant.

Becky said...

Your dish looks soo inviting, and I love the name:) now that I ahve cooked egg plant, I want to make it again. I may have to use less cheese
though. Eggplant and spinach, Yum!

Have a great weekend!

Ann said...

I'm pretty much a fan of anything eggplant! Thanks!

MDB said...

That sounds easy and delicious! I;m going to try it this weekend. Thanks Claudia!

ARLENE said...

Wow! this is something I would really enjoy. I've only ever had shrimp Sinatra and that at only one restaurant. I love all the ingredients in this dish and will have to try it soon. Thanks for sharing one of your Utica dishes with us downstaters.

redkathy said...

Beautiful display Claudia! Haven't eaten this in years. I see you don't sweat the eggplant but rather brush with oil. I'm going to try that.

Have a great weekend GF :)

Vicki Bensinger said...

I love this recipe. Spinach has always been one of my favorite vegetables, in fact when I was a kid they use to call my Popeye because I ate so much of it. I love eggplant parmesan so the two together have to be sensational. I wish I had thought of this.

I can't wait to try it. By the way I hope you and your boys are doing better now. My thoughts are with you.

Reeni said...

I love this eggplant with spinach! Such a delicious twist! Great job recreating it. xoxo

anthony stemke said...

This is a lovely recipe, very tasty.
Thank You.

Lucia from Madison said...

This sounds very good. I might add this to this week's line up!

Thom said...

Your Baked Eggplant dish sounds delicious Claudia. I'll have to try it. Best to you and your family!

Joanne said...

I love stuffed eggplant but will never order it when in a restaurant. It's one of those dishes I like best when I make it myself. Do you have any of those dishes?

Lizzy said...

Oh, how cheesy and delicious! Looks fabulous~

Rosemary said...

Isn't Annette Funicello from Utica? I once read that "Steak in a Paper Bag" was one of her favorite recipes. Know it?

Lana @ Never Enough Thyme said...

I just love eggplant, but never cook it because hubby won't touch it. However...I just might make this anyway and let him fend for himself! Ha. This looks so incredibly delicious, Claudia!

Asian-spice mix said...

I have few eggplant from my garden, i have to use them,this is great recipe idea,thanks :)
Ridwan

Free Spirit Eater said...

Very awesome post, love the hommage to the legend. Thanks for sharing, buzzed it =]

Peggy said...

This is my kind of eggplant dish! Sounds great =)

Stephanie @ Eat. Drink. Love. said...

I just loved baked eggplant with yummy sauce and of course, cheese! And this is made even better with some Sinatra!!

Ellie said...

That little touch of cayenne, wonderful. Sinatra is my maiden name, I can't go wrong with this :)

Catherine said...

Dear Claudia, I love Frank Sinatra and I love eggplant parm. a perfect combo. Catherine xo

the food dude said...

this looks really good, and something I think, I hope, I can do. Thanks!

Lucia from Madison said...

Made this last night! Wow it was wonderful. And that is one of my favorite Sinatra songs!
http://sowhatareyoumakingfordinner.blogspot.com/2012/01/baked-eggplant-sinatra-florentine.html
Thank you for sharing this recipe!