EGGPLANT FLORENTINE RECIPES

Steps:

• Slice the eggplant 1/2´´ thick.
• Generously salt both sides of the eggplant slices and arrange them on several layers of paper towels.
• Place a pastry board over them, weighted with large cans of juice or fruit, for 1 hour.
• Then thoroughly rinse the eggplant under cold running water and drain on paper towels.
• Pat completely dry.
• Dust the eggplant with flour and saute the slices in hot oil over high heat until brown.
• Layer the eggplant in an oiled 13´´ x 9´´ baking pan with the sauce, mozzarella cheese, and basil.
• There will be 3 layers.
• Reserve some of the cheese for a topping.
• Bake in a preheated 450° oven for 10 to 12 minutes until the dish is bubbly and the cheese slightly browned.

Steps:

• Salt eggplant and let drain on kitchen towels for 30 minutes; press out excess liquid
• Preheat oven to 375°F
• Set up breading station: Season flour with salt and pepper in shallow dish
• Whisk up eggs in a shallow dish and season with salt and pepper
• Combine panko, fine crumbs, salt, pepper, 1 cup of the grated Parmigiano-Reggiano cheese and parsley in another dish
• If not using cooking spray, moisten the bread with olive oil
• Coat eggplant in flour, egg then breadcrumb mixture
• Arrange on 2 large baking sheets, spray liberally with cooking spray (if using) on both sides
• Bake eggplant 10-12 minutes then turn and bake 10-12 minutes more until crispy and brown on both sides
• For the creamed spinach, heat a medium skillet over medium heat with oil, 2 turns of the pan
• Add shallots and garlic, and soften 3-5 minutes
• Add Boursin or cream cheese and melt; add half-and-half to thin a bit
• Season with nutmeg, salt and pepper
• Add spinach and heat through; fold in grated cheese
• For the mushrooms, heat a large skillet over medium-high heat with olive oil, two turns of the pan
• Add mushrooms and brown; season with salt and pepper
• Deglaze the mushrooms with brandy or dry sherry
• For the béchamel, melt butter in a saucepot over medium heat
• Stir in flour and cook a minute or two
• Pour in warm milk and thicken, stirring constantly
• Season with salt, pepper and nutmeg to taste
• Switch on broiler and place a rack in the center of oven
• Make stacks of a slice of crispy eggplant, some spinach, mushrooms, another slice of eggplant, a dollop or two of sauce and a sprinkle each of Fontina or mozzarella and some Parmigiano-Reggiano
• Arrange stacks in large shallow casserole or lasagna pan and carefully broil until tops are lightly browned and bubbly