Eggplant Florentine Over Linguini Recipe
sliced eggplant, ricotta with garlic-seasoned spinach, mozzarella, housemade marinara
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Ingredients
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Pasta
Eggplant
Ricotta Spinach Filling
Toppings
Method
Pasta Preparation
- 1
Cook the Linguini
Bring a large pot of salted water to a boil over high heat. Add the linguini and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
Eggplant Preparation
- 2
Prepare the Eggplant
Slice the eggplant into 1/2-inch thick rounds. Sprinkle with salt and let sit for 20 minutes to draw out moisture. Rinse and pat dry. In a large skillet, heat olive oil over medium heat. Add the eggplant slices and season with salt and black pepper. Cook until golden brown and tender, about 5-7 minutes per side. Remove from heat.
Ricotta Spinach Filling Preparation
- 3
Sauté the Spinach
In the same skillet, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- 4
Combine the Filling
In a mixing bowl, combine the sautéed spinach and garlic with ricotta cheese, salt, and black pepper. Mix well until fully combined.
Assembly
- 5
Assemble the Dish
Preheat the oven to 375°F (190°C). In a baking dish, spread 1/4 cup of marinara sauce on the bottom. Layer half of the cooked eggplant on top, followed by half of the ricotta spinach mixture, and then 1/2 cup of mozzarella cheese. Repeat the layers with the remaining ingredients, ending with marinara sauce and mozzarella on top.
- 6
Bake
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
Serving
- 7
Serve the Dish
Serve the Eggplant Florentine over the cooked linguini. Drizzle with extra marinara sauce if desired.
