Eggplant Sandwiches With Spinach And Fontina

• 2 (1-pound) eggplants, peeled and cut into 28 (1/2-inch-thick) slices
• 1 teaspoon sea salt, divided
• 1 cup water
• 1 (10-ounce) package fresh spinach
• Cooking spray
• 1 1/2 cups finely chopped onion
• 1/2 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon black pepper
• 1/2 cup (2 ounces) shredded fontina cheese
• 2 tablespoons grated fresh Parmesan cheese
• 1/4 cup fat-free milk
• 3 large egg whites, lightly beaten
• 1 cup dry polenta
• 4 teaspoons olive oil, divided
• 14 lemon wedges

1. Preheat broiler.
2. Sprinkle eggplant with 1/2 teaspoon salt. Place half of eggplant on a baking sheet; broil 5 minutes on each side or until lightly browned. Repeat procedure with remaining eggplant.
3. Bring water to a boil in a large Dutch oven. Add spinach; cover and cook 2 minutes or until wilted. Drain well. Place spinach on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Coarsely chop spinach.
4. Heat a medium skillet coated with cooking spray over medium heat. Add onion, red pepper, and garlic; cook 4 minutes or until onion is tender, stirring occasionally. Stir in lemon juice; cook 30 seconds or until liquid evaporates. Combine onion mixture and chopped spinach in a bowl; stir in 1/2 teaspoon salt and black pepper.
5. Combine fontina and Parmesan in a small bowl. Working with 1 eggplant slice at a time, spread about 2 1/2 tablespoons spinach mixture evenly over each of 14 eggplant slices; sprinkle each with about 2 teaspoons cheese mixture. Cover with remaining eggplant slices, and gently press together.
6. Combine milk and egg whites in a medium bowl, stirring with a whisk. Working with 1 sandwich at a time, brush both sides of each sandwich with milk mixture, and dredge in polenta.
7. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of sandwiches; cook 5 minutes on each side or until browned. Repeat procedure with 2 teaspoons oil and remaining sandwiches. Serve with lemon wedges.

eggplants, salt, water, fresh spinach, cooking spray, onion, red pepper, garlic, lemon juice, black pepper, fontina cheese, parmesan cheese, milk, egg whites, polenta, olive oil, lemon wedges

Taken from www.myrecipes.com/recipe/eggplant-sandwiches-with-spinach-fontina (may not work)