Baked Eggplant Sinatra Florentine

This is a childhood favorite mom would make called Baked Eggplant Sinatra Florentine.

I can't remember what newspaper mom found this recipe in the '70s.


This sure is an Oldie but really goodie! I just love the flavors in this. Thanks for stopping by, I just love the name of this one too


Not sure the famous singer ever really loved this dish as the article said but we sure did and mom love Sinatra, so that was the biggest reason to even try the reason, good publicity!


Regardless, this was made time and time again, and in 1940 something this was gourmet style food and still is.


Never seeing this on a menu, I am pretty sure it was unique to all eggplant casseroles dishes back in the day.


Scroll down for the printable vintage recipe.

This Casserole is so Versatile!

You can add whatever else you like to the casserole if you dislike spinach.


Peppers, escarole, or even add crushed meatballs or sausage as a substitute.


Recipes are all adaptable to whatever your family likes.


Don't shy away from trying this old vintage eggplant recipe if you're not a spinach fan.


If you decide to leave it out, this recipe and sauce it makes are great over your favorite pasta or even rice!

The 1970s Cooking

Mom always used everything fresh from the garden all summer long.


Winters were very long in Upstate New York so she would freeze a boatload of tomato paste homemade to making this dish.


I remember bushels of plum or beefsteak tomatoes being hand crushed to make her own tomato paste in the dead of winter.


After mom prepared her tomatoes to make that paste she used a food mill to make it.


I use a food processor now and although I don't have a huge garden like dad had, I do buy lots of fresh plum tomatoes and do the same, fresh tomato paste is easy to do really.

Just pour into freezer bags, label them and you will have the freshest tasting tomatoes possible all winter long.

I know not everyone has the opportunity to make tomatoes and everything fresh from scratch, just use your favorite canned tomatoes this will still be an amazing delicious casserole!

Mom was an amazing cook, she even made her own homemade ricotta cheese!

Try My Other Favorite Recipes

Eggplant Parmesan


Zucchini Rollatini


Eggplant Boats

Ingredients You Will Need for Baked Eggplant Sinatra Florentine

• eggplant, sliced into 1/2 inch rounds ( salt and drain on paper towels)
• olive oil, or more if needed
• garlic, chopped or use granulated garlic to taste
• large plum tomatoes, chopped
• fresh spinach leaves (or cooked and boiled escarole)
• ricotta cheese
• shredded mozzarella cheese, divided
• grated Parmesan cheese, divided
• tomato paste
• burgundy wine
• garlic powder, oregano, basil, parsley
• cayenne
• salt and pepper to taste

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 ounces) package fresh spinach leaves or escarole, ( anything can be substituted like peppers or meat crushed)

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 red wine, not sweet

1/2 teaspoon each garlic powder, oregano, basil, parsley

1/4 teaspoon cayenne

mix all herbs together in a 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.

Suggestions for Serving

• Over Pasta
• Over Hard Crusted Bread
• Over Rice
• Serve Plain
• Great Leftovers in a sandwich

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Vintage Recipes

If you're looking for great vintage recipes, this Baked Eggplant Sinatra Florentine is one of the best ever.

Again, as I said before you can easily adapt it to whatever you want in it, the recipe written is great the way it is.


I always thought this was so easy to make and tasted like it came from a 5-star restaurant, and actually, it did, mom was the best cook in my eyes and always will be.


I am so grateful to have had a mom that taught me so much starting at the age of 11 on how to cook, this is one of the best memories in the kitchen with mom and I hope you try this eggplant recipe in her memory.

eggplant and spinach casserole, eggplant spinach and ricotta casserole, eggplant recipes

vegetable, eggplant, Italian food

Italian

Yield: 5

Author: Claudia Lamascolo

Baked Eggplant Sinatra Florentine

prep time: 25 Mcook time: 45 Mtotal time: 70 M

This was mom's favorite eggplant with spinach or escarole dish. Back in the 1970s, it was published in a local newspaper article and she made often when I was growing up. Tomato sauce, eggplant spinach, and ricotta casserole was so delicious and we just love this!

ingredients:

• 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 ounces) package fresh spinach leaves or cooked boiled escarole)
• 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 or other red dry wine
• 1/2 teaspoon each garlic powder, oregano, basil, parsley
• 1/4 teaspoon cayenne
• mix all herbs together in a small bowl set aside
• salt and pepper to taste
• Substitute crushed meatballs, sausage or peppers and mushrooms for spinach if you're not a fan of spinach and escarole

instructions:

How to cook Baked Eggplant Sinatra Florentine

1. 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.
2. Bake for 10 minutes.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the fresh garlic, tomatoes, and spinach.
4. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices.
5. . 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.
6. Place the eggplant slices in a greased baking dish.
7. Top with spinach mixture. Spoon the cheese mixture over the spinach. Pour the tomato paste mixed with wine sauce over the cheese layer.
8. Generously sprinkle more mozzarella and grated cheese on top plus remaining herbs. Bake at 350 degrees for 30 more minutes until browned and bubbling.

Calories
179

Fat (grams)
19

Sat. Fat (grams)
12

Carbs (grams)
12

Net carbs
8

Sugar (grams)
8

https://www.whatscookinitalianstylecuisine.com/2011/09/baked-eggplant-sinatra-florentine.html

Created using The Recipes Generator

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More Casseroles We Love:

Mom's Vintage Tuna Casserole


Baked Sausage Peppers and Potatoes

Disclosure: This recipe was originally shared in 2011. It was edited and re-published in 2019.