Forgotten recipe eggplant that was a hit in the 70s and 80s
This layered eggplant bake is a flavorful and satisfying dish. With its rich combination of eggplant, tomatoes, spinach, and cheese, it’s a comforting meal perfect for any occasion.
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Ingredients
Eggplant Preparation:
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| Ingredient | Quantity |
|---|---|
| Eggplant | 3 |
| Salt | 1 teaspoon |
Tomato Preparation:
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| Ingredient | Quantity |
|---|---|
| Tomatoes | 3 large |
| Salt | 1 teaspoon |
| Oregano | A pinch |
Spinach Mixture:
| Ingredient | Quantity |
|---|---|
| Spinach | 140 grams |
| Ricotta cream | 4 tablespoons |
| Garlic, crushed | 1 clove |
| Salt | 1 1/2 teaspoons |
| Oregano | 1 teaspoon |
Other Ingredients:
| Ingredient | Quantity |
|---|---|
| Olive oil | For drizzling |
| Mozzarella cheese, grated | 200 grams |
| Tomato sauce | 3 tablespoons |
Instructions:
- Prepare Eggplant: Slice eggplant, soak in salted water for 15-20 minutes.
- Prepare Tomatoes: Slice tomatoes, sprinkle with salt and oregano.
- Prepare Spinach Mixture: Combine spinach, ricotta, garlic, salt, and oregano.
- Assemble Dish: Layer eggplant, spinach mixture, tomatoes, and mozzarella in a baking dish, repeating layers.
- Bake: Cover and bake for 30 minutes, then uncover and bake for 15-20 minutes more.
- Serve: Let cool slightly before serving.
