The discovery of a new dish does more for the happiness of mankind than the discovery of a star.
Jean Anthelme Brillat-Savarin
This Forgotten Eggplant Dish brings back the charm of retro cooking. Layered with tender eggplant, creamy spinach, and melty mozzarella, it’s a nostalgic trip down memory lane that’s sure to delight your taste buds and bring smiles to your table.
Why You’ll Love This Recipe
- Retro Charm: A beloved dish that’s back and better than ever.
- Comforting Layers: Creamy, cheesy, and bursting with flavor.
- Vegetarian-Friendly: A wholesome and hearty meal without the meat.
Ingredients
For the Eggplant:
- 3 eggplants (tops and bottoms trimmed, sliced into rounds)
- 1 teaspoon salt
- Olive oil
For the Tomatoes:
- 3 large tomatoes (sliced)
- 1 teaspoon salt
- A pinch of oregano
For the Spinach Cream:
- 140 grams spinach (chopped into strips)
- 4 tablespoons ricotta cream
- 1 clove garlic (crushed)
- 1½ teaspoons salt
- 1 teaspoon oregano
For the Layers:
- 100 grams grated mozzarella cheese
- 3 tablespoons tomato sauce
Instructions
1. Prepare the Eggplant:
- Fill a large bowl with water and add 1 teaspoon of salt.
- Submerge the eggplant slices in the salted water to reduce bitterness.
2. Prep the Tomatoes:
- Slice 3 large tomatoes and sprinkle them with 1 teaspoon salt and a pinch of oregano.
3. Roast the Eggplant:
- Preheat your oven to 200°C (400°F).
- Drizzle a baking sheet with olive oil and arrange the eggplant slices in a single layer.
- Sprinkle with oregano and drizzle with more olive oil. Roast until golden brown and tender, about 15-20 minutes.
4. Make the Spinach Cream:
- In a bowl, mix together:
- Chopped spinach
- Ricotta cream
- Garlic
- Salt
- Oregano
5. Assemble the Layers:
- In a baking dish, layer as follows:
- A base layer of roasted eggplant slices.
- Spread 2 tablespoons of spinach cream.
- Add half the tomato slices.
- Sprinkle 100 grams of grated mozzarella cheese.
- Repeat with another layer of eggplant, 3 tablespoons tomato sauce, and the remaining spinach cream.
- Top with the rest of the tomato slices and brush with tomato sauce.
6. Bake:
- Bake in a preheated oven at 200°C (400°F) for 25-30 minutes or until bubbling and golden on top.
Tips for Success
- Salted Water for Eggplant: Helps draw out bitterness and keeps the texture tender.
- Customize the Layers: Feel free to add mushrooms or bell peppers for an extra twist.
- Cheese Options: Swap mozzarella for cheddar or Gruyère for a bolder flavor.
A Dish Worth Remembering
This Forgotten Eggplant Recipe is a timeless classic, perfect for weeknight dinners or a retro-themed gathering. Share your memories of the 70s & 80s or let us know how this recipe turned out in the comments below. Enjoy! 💫
