Eggplant Florentine Recipe
Lightly fried layers of eggplant topped with spinach and provolone cheese and topped with marinara sauce
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle both sides with salt and let them sit for about 30 minutes to draw out excess moisture.
- 2
Fry the Eggplant
Pat the eggplant slices dry with a paper towel. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until they are golden brown on both sides, about 3-4 minutes per side. Remove and place on paper towels to drain.
- 3
Sauté the Spinach
In the same skillet, add the fresh spinach and sauté until wilted. Season with garlic powder, black pepper, and basil.
- 4
Assemble the Dish
Preheat the oven to 375°F (190°C). In a baking dish, layer the fried eggplant, sautéed spinach, and provolone cheese. Repeat for the remaining eggplant.
- 5
Add Marinara Sauce
Pour the marinara sauce over the top layer of eggplant and cheese. Sprinkle with Parmesan cheese.
- 6
- 7
Serve
Let cool for a few minutes before serving. Enjoy your Eggplant Florentine!
