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“This recipe comes from Ralph's Bull & Claw Tavern in North Providence, Rhode Island. It was printed in the Food section of the Providence Journal. I have made it a few times and it is delicious! You may want to adjust the salt & garlic to taste. Also, I could not find a 16 oz can of whole peeled tomatoes, so I used a 28 oz can and had left over sauce to use for next time. I also salted and let sit the sliced eggplant in a colander for an hour, then rinsed and squeezed it dry. Enjoy!”

Ingredients Nutrition


  1. For Marinara:
  2. Put tomatoes in pot, mash with a whisk.
  3. After the tomatoes come to a boil, add all of the seasonings and oil, let simmer for 10 minutes.
  4. For Wilted Spinach:
  5. Heat extra virgin olive oil and garlic in sauté pan until garlic is golden brown.
  6. Add spinach and the rest of seasonings until spinach wilts down by half.
  7. Slice eggplant into 1/4-inch slices.
  8. Season with sea salt, cracked black pepper, and olive oil.
  9. Place on preheated char broiler until very tender. (Or place under oven broiler).
  10. Make three layers. Place grilled eggplant slices in baking pan.
  11. Add 2 oz wilted spinach and 2 slices mozzarella. Repeat for a second layer.
  12. Cap off with a piece of grilled eggplant.
  13. Place in a 500°F oven and cook for 10 minutes.
  14. Ladle heated marinara on plate. Place eggplant on top. Finish with a pour of olive oil and shaved Parmigiana.

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