In this lighter and leaner version, eggplant pieces are drenched in crunchy panko breadcrumbs and then baked (instead of deep fried). The crispy baked eggplants are topped with marinara sauce, mozzarella cheese and some creamed spinach. Spinach adds a modern touch to the classic dish.
Recipe from Vegetarian Times: Ingredients: Serves 4 For the Eggplant:
Eggplant - 1 medium, cut into ½"~¾" slices
All purpose flour - ½cup
Panko Breadcrumbs - ½cup, divided
Egg - 1 large (or use 1tbsp flaxseed meal whisked with 3tbsp water) Salt & Pepper - to taste
For Creamed Spinach: Chopped Spinach - 9oz. frozen bag thawed
Cream cheese - 1tbsp (reduced fat preferred)
Salt & Pepper - to taste
Marinara Sauce - ¾cup
Mozzarella or Fontina cheese - ½cup
Method:
- Preheat oven to 375°F. Coat a baking sheet with cooking spray.
- Create an assembly line for making the eggplant. Place flour in pie dish or a soup plate. Add panko and parmesan to second pie dish or soup plate. Reserve 2tbsp panko mixture.
- Add egg or flax seed meal mixture to the third pie or soup plate.
- Season eggplant with salt and pepper. Coat slices with flour, then egg, then panko mixture, press to adhere.
- Coat both sides with cooking spray and arrange on baking sheet.
- Bake eggplants for 12~15 minutes or until the bottoms are brown and crips. Flip over and bake for another 12~15 minutes longer or until both sides are brown and crisp and eggplant is tender.
- Meanwhile heat 2tsp oil in a large skillet, add thawed spinach. Toss over medium-high heat for 2~3 minutes. Now add cream cheese and 1tbsp of reserved panko mixture. Cook for 3~4 minutes or until the mixture is very thick, adding remaining reserved panko, if necessary.
- To Assemble: Spread marinara sauce over the baked eggplant slices on the baking sheet. Spoon or spread the creamed spinach over top, leaving border of sauce visible. Sprinkle with grated cheese and bake for 4~5 minutes or until the topping is heated through. Serve immediately.