Eggplant Parmesan

When I was at the farmer's market last weekend, I purchased 2 eggplants and a head of spinach that I knew I wanted to incorporate into an eggplant parmesan dish. I followed this recipe from Eating Well but ended up making my own adjustments.

Ingredients:

• 2 eggplants
• 2 eggs
• 1 C whole wheat breadcrumbs
• 1/2 C freshly grated Parmesan cheese
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 3 C spinach
• 2 1/2 C tomato sauce
• 3/4 C part-skim mozzarella cheese, shredded

Directions:

1. Preheat oven to 400º F. Coat two baking sheets and an 8 by 11 1/2- inch baking dish with nonstick cooking spray.

2. Cut eggplants crosswise into 1/4- inch thick slices. Whisk two eggs in a shallow dish. Combine breadcrumbs, 1/4 C of the Parmesan, salt, and pepper into another shallow dish. Dip the eggplant slices into the egg mixture, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.

3. Stir spinach into tomato sauce. Spread about 1/2 of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.

4. Serve with a side salad and whole wheat roll to complete the meal. (I didn't have anything else to go with the eggplant parm but will remember better for next time!)

Enjoy!