Eggplant Di Carnevalle

Eggplant di Carnevalle is the Italian-American cousin of eggplant parmesan with a lasagna streak running through it. Slices of breaded eggplant fry up crisp and golden, then get layered with a garlicky ricotta and spinach mixture, fresh mozzarella, and a quick tomato-paste sauce that bakes into something rich and deeply savory.

What sets this apart from straight-up eggplant parm is the spinach-ricotta filling, which adds a creamy, herby middle layer that keeps every bite from collapsing into cheese-and-tomato sameness. Oregano, basil, and a hit of garlic pull it toward Sunday-supper territory.

It’s the kind of casserole that feeds a crowd, reheats beautifully, and tastes better the next day once the flavors settle in.

Chef Tips

• Salt the eggplant slices and let them sit on paper towels for 20 minutes before dredging. It pulls out bitter moisture and stops the breading from going soggy.
• Squeeze the thawed spinach HARD. Residual water is the number one cause of a weepy, watery casserole.
• Fry the eggplant in batches so the oil stays hot. Crowding the pan steams the coating instead of crisping it.
• Let the finished casserole rest 10 minutes before cutting. It sets up and slices into clean squares instead of sliding apart.

Variations

• Swap frozen spinach for sauteed fresh spinach or Swiss chard for a brighter, less watery filling.
• Add a layer of sliced Italian sausage or crumbled cooked ground beef between the eggplant and spinach.
• Use jarred marinara in place of the tomato paste sauce if you want a richer, more developed tomato flavor.