Low Fat But Awesome Stuffed Eggplant With Spinach Recipe

How to make it

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• Fill a large bowl with water and salt and place the eggplant slices into it. Place a plate on the top to keep the eggplant submerged in the water. (This step draws out a lot of the icky brown acidity) Leave it in the bowl for an hour.
• Remove the eggplant and place them in a single layer on a large plate between two sheets of paper towels. Repeat until the last piece of eggplant is covered. Put a plate on top to weigh it down. (This draws out more icky brown acidity).
• Preheat oven to 350 degrees.
• Mix egg and milk together in a small bowl.
• Pour breadcrumbs on a plate.
• Lightly grease a baking pan with oil. (I line mine with aluminum foil instead for easy clean up).
• Dip each piece of eggplant in the egg mixture and then coat with the breadcrumbs and place on baking sheet.
• Using a pastry brush, lightly brush each piece with olive oil.
• Bake for 8 minutes and then flip the eggplant over. Bake for an additional 8 minutes. (If eggplant is not soft when poked with fork, bake an additional few minutes).
• **While the eggplant is baking, defrost the spinach, open the tomato sauce and the cheese and take out a casserole dish.**
• When the eggplant is done, DO NOT turn off the oven.
• Place a single layer of eggplant in the casserole dish.
• Add a spoonful of sauce to each piece.
• Add a spoonful (or more) of spinach to each piece.
• Sprinkle with Parmesan Cheese.
• Sprinkle with half of the mozzarella cheese.
• Add another layer of eggplant, matching the placement of the original layer.
• Add half of the remaining sauce on top.
• Put remaining spinach on top.
• Sprinkle with Parmesan Cheese.
• Add the rest of the eggplant to coat the top.
• Add the rest of the sauce.
• Add the rest of the mozzarella cheese.
• Bake for approximately 20 minutes or until the cheese is melted.
• Serve with a side of pasta.