EGGPLANT SPINACH PARMESAN RECIPES

Steps:

• Preheat oven to 450 degrees. Cut eggplant into rounds about 3/4 inch thick. Coat front and back with olive oil. Put eggplant on two baking sheets. Add salt & pepper. Bake in the oven for 20-25 minutes–flipping them half way. Eggplant should be nice and golden brown. While eggplant bakes, mix the ricotta, eggs, spices and 1 cup of Parmesan together in a small bowl. Add some salt & pepper.
• In an oven safe casserole dish, layer the bottom with a bit of the marinara sauce. Add 1 layer of your eggplant on top, a handful of spinach. Then add more sauce, and a layer of ricotta.
• Repeat until you run out of eggplant. Top layer should be remaining spinach, sauce and Mozzarella cheese. In that order. Reduce oven temp to 375. Place the dish in the oven and bake for 20 - 30 minutes, or until desired brownness. The cheese should be melted and the marinara should be bubbly. Let sit for at least 10 minutes before serving. I served with a salad and crusty bread.

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