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Ingredients

How to make it

  • 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.

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    " It was good "
    pronounfamily ate it and said...
    We had this spectacular dish with a side of rice. Everyone in the family finished with an empty plate. The prep was extensive compared to what we usually do for dinner, but in my opinion, it was worth it. Oblong (they may have been Japanese) eggplants were used in place of normal aubergines. They were tender, and well seasoned by the tomato and cheese.

    Thanks for the recipe! It was fun to try.
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