Baked Eggplant Sinatra Florentine

Monday, August 26, 2019
This is a childhood favorite mom would make called Baked Eggplant Sinatra Florentine.

I can't remember what newspaper I 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 is great over you favorite pasta or even rice!










The 1940s 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








Don't Forget To Pin this Recipe:








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:

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 1940s, 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
Created using The Recipes Generator







Don't Forget To Pin this Recipe:







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.

30 comments

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

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

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

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  4. Very nice Claudia. Full of cheese and garlic.

    Viva la Frank!

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  5. 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.

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  6. 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!

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

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

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  9. 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.

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  10. 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 :)

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  11. 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.

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

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

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

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

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  16. 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?

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  17. Oh, how cheesy and delicious! Looks fabulous~

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

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  19. 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!

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

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

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

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

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

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

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

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  27. 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!

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  28. I have made this recipe several times, love it!

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  29. This is such a delicious way to introduce your kids to eggplant!

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