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Eggplant Di Carnevalle From Loren Martin

Eggplant Di Carnevalle From Loren Martin recipe image
This hearty Eggplant Di Carnevalle transforms humble ingredients into a stunning main course. Layers of golden-fried eggplant slices meet a creamy mixture of ricotta, spinach, and fresh herbs, all bound together by a rich tomato sauce and melted mozzarella. The texture is a delightful contrast of crispy eggplant and soft, savory filling. Perfect for a cozy family dinner or entertaining guests, this dish offers authentic Italian comfort food vibes. It&# 226;ÂÂs a satisfying meal that brings everyone to the table, showcasing the beautiful simplicity of vegetable-based cooking without compromising on flavor or richness.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 103.1
Dietary: Vegetarian
Description
This hearty Eggplant Di Carnevalle transforms humble ingredients into a stunning main course. Layers of golden-fried eggplant slices meet a creamy mixture of ricotta, spinach, and fresh herbs, all bound together by a rich tomato sauce and melted mozzarella. The texture is a delightful contrast of crispy eggplant and soft, savory filling. Perfect for a cozy family dinner or entertaining guests, this dish offers authentic Italian comfort food vibes. It&# 226;ÂÂs a satisfying meal that brings everyone to the table, showcasing the beautiful simplicity of vegetable-based cooking without compromising on flavor or richness.
Ingredients
  • 5 Eggs
  • 1 lg Unpeeled eggplant,
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Lightly grease a 3-quart shallow casserole dish.
  2. 2
    Slice the unpeeled eggplant into 1/4-inch thick rounds. Pat dry with paper towels.
  3. 3
    Set up three shallow dishes: one with flour, one with 4 lightly beaten eggs, and one with bread crumbs (if using, otherwise just flour and egg).
  4. 4
    Dredge eggplant slices in flour, dip in beaten eggs, and coat with bread crumbs (or just flour/egg if crumbs are omitted).
  5. 5
    Heat oil in a large skillet over medium-high heat. Fry eggplant slices until lightly browned on both sides. Drain on paper towels.
  6. 6
    In a separate bowl, combine thawed, squeezed-dry spinach with 1 beaten egg, ricotta cheese, grated Parmesan, oregano, basil, minced garlic, salt, and pepper. Mix well.
  7. 7
    In a small saucepan, mix water, tomato paste, and 1 tbsp oil to create a thin sauce. Stir until combined.
  8. 8
    Spread one-third of the tomato sauce on the bottom of the prepared casserole dish.
  9. 9
    Layer half of the fried eggplant slices over the sauce. Spread half of the spinach-ricotta mixture over the eggplant. Drizzle with a thin layer of remaining sauce.
  10. 10
    Top with half of the sliced mozzarella cheese. Repeat the layers: remaining eggplant, remaining spinach mixture, remaining sauce, and remaining mozzarella.
  11. 11
    Cover the casserole loosely with aluminum foil. Bake for 25 minutes.
  12. 12
    Remove foil and bake for an additional 15-25 minutes, until the cheese is melted, bubbly, and lightly browned.
  13. 13
    Let stand for 5 minutes before serving to allow layers to set.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 103.1kcal
% Daily Value *
Total Fat 6.9g11%
Saturated Fat 2.1g11%
Cholesterol 233.1mg78%
Sodium 78.2mg4%
Total Carbohydrate 2.2g1%
Dietary Fiber 0.8g4%
Sugars 1.6g
Protein 8.4g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, italian, casserole, ricotta, spinach, mozzarella, tomato sauce, vegetarian, baked, comfort food, layered dish, herbs
Read it online: https://www.chefs-mate.com/recipe/eggplant-di-carnevalle-from-loren-martin/