CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

EGGPLANT FLORENTINE

Shelly's
recipe box

Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Eggplant
    Prep Time:       Cook Time:       Total Time:  

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

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. Serves 6-8


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Pasta Florentine
   by suemunzlinger



Serves 4-6 Ingredients 8-10 oz. penne pasta 3 cups medium mushrooms (shitake or porcini), stems removed, sliced 3 cups spinach 1 cup heavy cream 3/4 cup Parmesan cheese 1/2 cup walnuts, rou




Sole Florentine
   by sgre52160



6 tbsp unsalted butter 1 tbsp chopped shallot 2 tbsp flour 1 cup half-and-half or light cream 1 tsp sugar 2 10-oz boxes frozen chopped spinach, thawed, drained, and squeezed of excess moisture 1




Bow Tie Tuna Florentine
   by sgre52160



1 (8 ounce) package farfalle (bow tie) pasta 1 tablespoon margarine 1 1/4 cups milk 1 (1.2 ounce) package creamy pesto sauce mix 2 (10 ounce) package frozen chopped spinach, thawed and squeeze




Florentine Bars
   by sgre52160



2 cups sliced almonds, chopped 2 tbsp flour 2 tsp grated orange zest (I used 1 medium orange) 3/4 cup sugar 1/2 cup cold butter, cut into small cubes 1/3 cup whipping cream 2 tbsp honey 8 oz bi




Florentine Casserole
   by sgre52160



6 oz. bow ties or small shell noodles 2 to 3 c. spaghetti sauce 1 lb. hamburger, browned and crumbled into spaghetti sauce 1 (10 oz.) pkg. frozen chopped spinach, thawed 1 c. sour cream 1/2 c. gr





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.