Eggplant Parmesan with Creamed Spinach
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 4 3/4-inch-thick center-cut eggplant slices
- 1 9-oz. bag frozen spinach
- 1 oz. reduced-fat cream cheese
- 3/4 cup prepared refrigerated thick marinara sauce, such as Buitoni
- 1/2 cup packed coarsely grated mozzarella or fontina cheese
- Position rack in center of oven, and preheat to 375F.
- Coat baking sheet with cooking spray.
- Place flour in pie dish or soup plate.
- Add panko and Parmesan to second pie dish or soup plate; whisk to blend.
- Reserve 2 Tbs.
- panko mixture.
- Add egg to third pie dish or soup plate; whisk to blend.
- Season eggplant with salt and pepper, if desired.
- Coat slices with flour, then egg, then panko mixture; press to adhere.
- Coat slices on both sides with cooking spray, and arrange on baking sheet.
- Bake eggplant 12 minutes, or until bottoms are brown and crisp.
- Loosen slices from sheet, and flip over.
- Bake 12 to 13 minutes longer, or until both sides are brown and crisp, and eggplant is tender.
- Meanwhile, coat large skillet with cooking spray; add spinach.
- Toss over medium-high heat 2 to 3 minutes, or until wilted.
- Scrape into towel-lined sieve, and firmly press out excess liquid.
- Transfer spinach to work surface, and
- finely chop.
- Recoat skillet with cooking spray.
- Add spinach, cream cheese, and 1 Tbs.
- reserved panko mixture.
- Cook over medium-high heat 3 to 4 minutes, or until mixture is very thick, adding remaining 1 Tbs.
- reserved panko (if necessary) to thicken.
- Spread marinara sauce atop eggplant on baking sheet.
- Spoon or spread spinach over top, leaving border of sauce visible.
- Sprinkle with mozzarella, and bake 4 to 5 minutes, or until topping is heated through.
allpurpose, breadcrumbs, parmesan cheese, egg, center, frozen spinach, cream cheese, marinara sauce, mozzarella
Taken from www.vegetariantimes.com/recipe/eggplant-parmesan-with-creamed-spinach/ (may not work)