Making favorite foods of famous actors like Frank Sinatra was always a favorite hobby and challenge to mom and she would rush right into the kitchen to adapt it her own.
I can't remember what newspaper mom found this recipe in the '70s but it remains a family favorite so thanks, Frank Sinatra.
This sure is an oldie but really flavorful just bursting with melted cheesy eggplant topped with a fresh tomato sauce. I just love the flavors of each forkful.
Not sure the famous singer ever really loved this dish as the article but mom certainly loved it and we cherished the recipe she adapted with her own sauce and method of making eggplant.
This easy yet gourmet-style baked eggplant will certainly put a smile on any eggplant lover's face with approval.
Never seen this on a menu personally I had a reader send me an email stating she worked as a waitress in the famous Fontainebleau in Miami back in the 1960s and this was a popular menu item Sinatra often ordered when he ate there.
Scroll down for the printable vintage recipe.
This Casserole is so Versatile!
You can add whatever else you like to the casserole if you dislike spinach.
Peppers, escarole, or even add crushed meatballs or sausage as a substitute.
Recipes are all adaptable to whatever your family likes.
Don't shy away from trying this old vintage eggplant recipe if you're not a spinach fan.
If you decide to leave it out, this recipe and the sauce it makes are great over your favorite pasta or even rice!
The 1970s Cooking
Mom always used everything fresh from the garden all summer long.
Winters were very long in Upstate New York so she would freeze a boatload of tomato sauce homemade to make this dish.
I remember bushels of plum or beefsteak tomatoes being hand crushed to make her own tomato paste in the dead of winter.
After mom prepared her tomatoes to make that paste she used a food mill to make it.
I use a food processor now and although I don't have a huge garden like dad had, I do buy lots of fresh plum tomatoes and do the same, fresh tomato paste is easy to do really.
Just pour them into freezer bags, label them and you will have the freshest tasting tomatoes possible all winter long.
I know not everyone has the opportunity to make everything like fresh tomato paste from scratch, just use your favorite canned tomatoes this will still be an amazing delicious casserole!
Mom was an amazing cook, she even made her own Homemade Ricotta Cheese.
Try My Other Favorite Recipes
Eggplant Parmesan
Zucchini Rollatini
Eggplant Boats
Ingredients You Will Need for Baked Eggplant Sinatra Florentine
- eggplant, sliced into 1/2 inch rounds ( salt and drain on paper towels)
- olive oil, or more if needed
- garlic, chopped or use granulated garlic to taste
- large plum tomatoes, chopped
- fresh spinach leaves (or cooked and boiled escarole)
- ricotta cheese
- shredded mozzarella cheese, divided
- grated Parmesan cheese, divided
- tomato paste
- burgundy wine
- garlic powder, oregano, basil, parsley
- cayenne
- salt and pepper to taste
Tips for Making Baked Eggplant Sinatra Florentine
- always lay out the eggplant on paper towels lightly sprinkled with salt to drain the bitterness out
- if using frozen spinach drain first on paper towels you have to get all the water out of it will ruin this dish
- preheat the oven first
- grease a deep casserole dish so nothing will bubble out or stick to the pan
- additions mom would add: hot peppers, bell peppers, mushrooms, black olives, cooked boneless leftover meats like sliced sausage, meatballs or pepperoni fo meat lovers
Suggestions for Serving
- Over Pasta
- Over Hard Crusted Bread
- Over Rice
- Serve Plain
- Great Leftovers in a sandwich
Don't Forget To Pin this Recipe:
Vintage Recipes
If you're looking for great vintage recipes, this Baked Eggplant Sinatra Florentine is one of the best ever.
Again, as I said before you can easily adapt it to whatever you want in it, the recipe written is great the way it is.
I always thought this was so easy to make and tasted like it came from a 5-star restaurant, and actually, it did, mom was the best cook in my eyes and always will be.
I am so grateful to have had a mom that taught me so much starting at the age of 11 on how to cook, this is one of the best memories in the kitchen with mom and I hope you try this eggplant recipe in her memory.
Baked Eggplant Sinatra Florentine
Yield: 8
Prep time: 25 MinCook time: 30 MinTotal time: 55 Min
This is a recipe called Eggplant Sinatra Florentine. It has tomato sauce, eggplant, spinach or escarole baked with delicious cheeses. One of the best vintage recipes mom made back in the 1940s.
Ingredients
- 1 eggplant, sliced into 1/2 inch rounds ( salt and drain on paper towels)
- 2 tablespoons olive oil, and more for brushing the eggplant slices
- 3 cloves garlic, chopped or use granulated garlic to taste
- 4 large plum tomatoes, chopped
- 1 (10 ounces) bag/package of fresh spinach leaves (or cooked boiled escarole)
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 3/4 cup grated Pecorino Romano Parmesan blended cheese divided
- 1 small can tomato paste mixed with 1/2 cup of burgundy wine or other red dry wine
- 1 teaspoon granulated garlic powder
- 1/4 teaspoon cayenne
- 3 tablespoons freshly torn basil divided
- 1/2 teaspoon oregano
- 3 tablespoons freshly chopped parsley divided
- salt and pepper to taste
- Mom's Additions: crushed meatballs, sausage, sliced peppers, sliced onions, hot peppers, mushrooms, and if you're not a fan of spinach use escarole or another green you prefer
Instructions
- 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.
Notes
Tips for Making Baked Eggplant Sinatra Florentine
- always lay out the eggplant on paper towels lightly sprinkled with salt to drain the bitterness out
- if using frozen spinach drain first on paper towels you have to get all the water out of it will ruin this dish
- preheat the oven first
- grease a deep casserole dish so nothing will bubble out or stick to the pan
- additions mom would add: hot peppers, bell peppers, mushrooms, black olives, cooked boneless leftover meats like sliced sausage, meatballs or pepperoni fo meat lovers
Suggestions for Serving
- Over Pasta
- Over Hard Crusted Bread
- Over Rice
- Serve Plain
- Great Leftovers in a sandwich
Don't Forget To Pin this Recipe:
More Casseroles We Love:
Mom's Vintage Tuna Casserole
Baked Sausage Peppers and Potatoes
Disclosure: This recipe was originally shared in 2011. It was edited and re-published in 2019.