My Friend’s Eggplant Recipe from Italy: A Simple and Delicious Dish That Everyone Loves!

Slice the eggplants into rounds or halves, depending on your preference. Sprinkle them with a bit of salt and let them sit for about 15 minutes to draw out excess moisture. Afterward, pat them dry with a paper towel.

Heat vegetable oil in a large pan over medium heat. Fry the eggplant slices until golden brown and soft. Once cooked, set them aside on a paper towel to absorb excess oil.

Prepare the Spinach Filling:

In another pan, heat a drizzle of olive oil and sauté the spinach until wilted (about 2-3 minutes). Set aside to cool.

Once cooled, squeeze out any excess water from the spinach and chop it finely. In a bowl, combine the spinach with the ricotta, minced garlic, and a pinch of Provencal herbs. Mix everything together well. Season with salt to taste.

Assemble the Dish:

Preheat your oven to 180°C (350°F).

In a baking dish, spread a thin layer of tomato sauce on the bottom.

Lay the fried eggplant slices over the tomato sauce, then add a spoonful of the ricotta-spinach mixture on top of each slice.

Top with a sprinkle of mozzarella and more tomato sauce. Repeat the layering process until all ingredients are used up, finishing with a layer of mozzarella on top.

Bake:

Drizzle a little olive oil over the top of the assembled dish and sprinkle with Parmesan cheese for extra flavor.

Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly, and the dish is heated through.

Serve:

Garnish with fresh parsley and serve hot. Enjoy the rich, savory layers of eggplant, cheese, and tomato sauce!

Serving and Storage Tips:

 Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.