Recipe

Low Fat But Awesome Stuffed Eggplant With Spinach Recipe

	Egravinapooh / All my dishes 3 months, 3 weeks ago I love Eggplant Parmesan but I don't love frying eggplant. I also needed to figure out how to get the acidity out quickly and how to make one of my favs healthy enough so I would feel good about it, and tasty enough so my family would love it. So h... More Prep:70m Cook:40m Servings:4	Egravinapoo
	easy healthy delicious

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Ingredients

1 large Female Eggplant, peeled and sliced into 1/4 inch thick slices (You can tell the females by their long skinny necks...To truly determine the sex of an eggplant, you will need to look at the bulbous end. Check out the “navel” there on the fat end. If the scar indentation is round, it is a female eggplant. If it is oblong, it is male.)

1 package frozen chopped leaf spinach or 1 package fresh spinach ( I use fresh)

2 cups breadcrumbs (plain or seasoned)

1 egg

Extra Virgin Olive Oil (For greasing and basting)

1/4 cup milk (skim, 1%, 2% or whole)

1 regular sized can of tomato sauce (15.5 oz or so)

1 package grated mozzarella cheese (I prefer Sargento)

Grated Parmesan (to taste)

1 Tablespoon salt (for salt water)

Directions

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.