Florentine Style Baked Eggplant Parm Food

BAKED EGGPLANT SINATRA FLORENTINE

Steps:

• First place the cut eggplant on paper towels, lightly salt, and let sit for 30 minutes.
• Then rinse the salt off and blot dry.
• Preheat the oven to 350 degrees.
• Brush eggplant with olive oil on both sides.
• Place on a cookie sheet.
• Sprinkle with oregano granulated garlic powder, black pepper to taste (reserve the parsley and basil for garnishing, and half in the ricotta cheese.
• Bake for 10 minutes.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat.
• Add the fresh garlic, tomatoes, and fresh spinach, and if using mushrooms, peppers, or whatever else you like including raw meats.
• Add cayenne pepper if using and salt, pepper to taste.
• Note: if you're using leftover cooked meats, just stir in when the tomatoes have started to cook in the next step.
• Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices.
• In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, 1/2 cup of Pecorino Romano Parmesan blended cheese, and half the fresh basil and fresh parsley. Set aside.
• Place the eggplant slices in a greased deep baking casserole dish.
• Top with spinach mixture.
• Spoon the ricotta cheese mixture over the spinach.
• Pour the tomato paste mixed with wine sauce over the cheese layer.
• Generously sprinkle more mozzarella and the rest of the grated cheese on top.
• Bake at 350 degrees for 30 more minutes until browned and bubbling.
• Garnish the top when plating with fresh basil and remaining parsley.

EGGPLANT BAKED FLORENTINE-STYLE RECIPE - (4.7/5)

Steps:

• Salt eggplant and let drain on kitchen towels for 30 minutes; press out excess liquid. Preheat oven to 375°F. Set up breading station: Season flour with salt and pepper in shallow dish. Whisk up eggs in a shallow dish and season with salt and pepper. Combine panko, fine crumbs, salt, pepper, 1 cup of the grated Parmigiano-Reggiano cheese and parsley in another dish. If not using cooking spray, moisten the bread with olive oil. Coat eggplant in flour, egg then breadcrumb mixture. Arrange on 2 large baking sheets, spray liberally with cooking spray (if using) on both sides. Bake eggplant 10-12 minutes then turn and bake 10-12 minutes more until crispy and brown on both sides. For the creamed spinach, heat a medium skillet over medium heat with oil, 2 turns of the pan. Add shallots and garlic, and soften 3-5 minutes. Add Boursin or cream cheese and melt; add half-and-half to thin a bit. Season with nutmeg, salt and pepper. Add spinach and heat through; fold in grated cheese. For the mushrooms, heat a large skillet over medium-high heat with olive oil, two turns of the pan. Add mushrooms and brown; season with salt and pepper. Deglaze the mushrooms with brandy or dry sherry. For the béchamel, melt butter in a saucepot over medium heat. Stir in flour and cook a minute or two. Pour in warm milk and thicken, stirring constantly. Season with salt, pepper and nutmeg to taste. Switch on broiler and place a rack in the center of oven. Make stacks of a slice of crispy eggplant, some spinach, mushrooms, another slice of eggplant, a dollop or two of sauce and a sprinkle each of Fontina or mozzarella and some Parmigiano-Reggiano. Arrange stacks in large shallow casserole or lasagna pan and carefully broil until tops are lightly browned and bubbly.

FLORENTINE-STYLE BAKED EGGPLANT 'PARM'

Steps:

• Salt eggplant and let drain on kitchen towels for 30 minutes; press out excess liquid
• Preheat oven to 375°F
• Set up breading station: Season flour with salt and pepper in shallow dish
• Whisk up eggs in a shallow dish and season with salt and pepper
• Combine panko, fine crumbs, salt, pepper, 1 cup of the grated Parmigiano-Reggiano cheese and parsley in another dish
• If not using cooking spray, moisten the bread with olive oil
• Coat eggplant in flour, egg then breadcrumb mixture
• Arrange on 2 large baking sheets, spray liberally with cooking spray (if using) on both sides
• Bake eggplant 10-12 minutes then turn and bake 10-12 minutes more until crispy and brown on both sides
• For the creamed spinach, heat a medium skillet over medium heat with oil, 2 turns of the pan
• Add shallots and garlic, and soften 3-5 minutes
• Add Boursin or cream cheese and melt; add half-and-half to thin a bit
• Season with nutmeg, salt and pepper
• Add spinach and heat through; fold in grated cheese
• For the mushrooms, heat a large skillet over medium-high heat with olive oil, two turns of the pan
• Add mushrooms and brown; season with salt and pepper
• Deglaze the mushrooms with brandy or dry sherry
• For the béchamel, melt butter in a saucepot over medium heat
• Stir in flour and cook a minute or two
• Pour in warm milk and thicken, stirring constantly
• Season with salt, pepper and nutmeg to taste
• Switch on broiler and place a rack in the center of oven
• Make stacks of a slice of crispy eggplant, some spinach, mushrooms, another slice of eggplant, a dollop or two of sauce and a sprinkle each of Fontina or mozzarella and some Parmigiano-Reggiano
• Arrange stacks in large shallow casserole or lasagna pan and carefully broil until tops are lightly browned and bubbly

BAKED-EGGPLANT PARMESAN

Steps:

• Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
• Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
• Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.