Stuffed Eggplant Florentine Over Linguini Recipe
Stuffed with ricotta, garlic-seasoned spinach, mozzarella and
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Ingredients
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Stuffed Eggplant
Pasta
Garnish
Method
Preparation
- 1
Prepare the Eggplant
Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2 inch shell. Chop the eggplant flesh and set aside.
- 2
Cook the Spinach
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat.
- 3
Make the Filling
In a mixing bowl, combine the cooked spinach, ricotta cheese, chopped eggplant flesh, mozzarella cheese, salt, and black pepper. Mix until well combined.
- 4
Stuff the Eggplants
Fill each eggplant half with the ricotta-spinach mixture. Top each stuffed eggplant with grated Parmesan cheese.
Cooking
- 5
Bake the Eggplants
Place the stuffed eggplants on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and the cheese is bubbly and golden.
- 6
Cook the Linguini
While the eggplants are baking, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water. Add the linguini and cook according to package instructions until al dente. Drain and set aside.
Serving
- 7
Plate the Dish
To serve, place a portion of linguini on each plate, top with a stuffed eggplant half, and drizzle with extra virgin olive oil. Garnish with fresh basil leaves.
