Eggplant Florentina Recipe
Eggplant stuffed with spinach, ricotta and mozzarella cheese. Served with a side of capellini pasta.
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Ingredients
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Stuffed Eggplant
Method
Preparation
- 1
Prepare the Eggplant
Preheat the oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the outer skin. Chop the flesh and set aside.
- 2
Cook the Spinach
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the fresh spinach and cook until wilted. Remove from heat.
- 3
Make the Filling
In a mixing bowl, combine the cooked spinach, ricotta cheese, chopped eggplant flesh, half of the mozzarella cheese, salt, and black pepper. Mix until well combined.
- 4
Stuff the Eggplant
Place the eggplant halves on a baking dish, cut side up. Drizzle with the remaining olive oil. Spoon the filling mixture into each eggplant half. Top with the remaining mozzarella cheese.
- 5
- 6
Cook the Pasta
While the eggplant is baking, cook the capellini pasta according to package instructions. Drain and set aside.
- 7
Serve
Serve the stuffed eggplants hot alongside a portion of capellini pasta.
