March 12, 2015

eggplant parmesan with creamed spinach

Yum

Yesterday I did a bit of house hunting, well actually this whole week, while my husband has been out of town.  Trying to find a house, within a week or two, with 3 kids is quite the chore.  The last time I did this there were no kids to work around and it was MUCH less chaotic.  As soon as we entered one of the houses they were running around crazy, picking bedrooms, and making plans on where their toys would go.  Oh my, I hadn't even gotten to the kitchen yet!:)  Have I mentioned what a daunting task moving is?  There are so many loose ends and what ifs that for a structured person like myself, that likes to always have a plan, it can be a little challenging.  Sometimes letting go and accepting that I won't always know what will happen during the next 6 weeks can be hard to swallow, although let's be honest... isn't it our reality and we just pretend to know what the future holds?!:)  

After all that I knew that I needed some good old comfort food, and what better than a classic like eggplant parmesan with a side of pasta.  This may be a new version for you, of the classic chicken parmesan, but I think you will love it!  This is perfect for vegetarians and meat eaters alike. 

Servings 4-6
Total Time

INGREDIENTS
  • 1/4 cup flour
  • 3/4 cup panko breadcrumbs, divided
  • 3/4 cup grated parmesan cheese
  • 2 eggs
  • 1 eggplant, peeled and cut into 3/4 inch thick slices
  • 1, 10 ounce box frozen chopped spinach, thawed 
  • 1 ounce cream cheese
  • 3/4 cup marinara sauce
  • 4 ounces mozzarella,cut into thin slices

INSTRUCTIONS

1. Grease a baking stone, or pan, and put on the center rack in the oven.  Preheat to 375 degrees F. 

2.  Place flour on a small dish or bowl.  Add panko and parmesan to a second dish, reserving 2 tablespoons of the mixture, and stir until blended.  Add egg to a bowl, and whisk to blend. Season eggplant with salt and pepper. Coat slices with flour, then egg, then panko mixture; press to adhere. Coat slices on both sides with cooking spray (another use for a Misto), and arrange on the hot baking sheet.

3.  Bake eggplant 25-30 minutes, or until the bottoms are golden brown and crisp, turning halfway through. 

4.  Meanwhile, firmly press or squeeze out excess liquid from the spinach.  In a medium saucepan, over medium heat, add the spinach and cream cheese.  Cook for 2-3 minutes, while stirring, until well blended and heated through.  Remove from heat and stir in the remaining 2 tablespoons of the panko crumb mixture. 

5.  Spread marinara sauce atop eggplant on baking sheet, add a dollop of spinach, and top with a slice of mozzarella.  Broil on high for 4 to 5 minutes, watching very closely, until cheese is melted.

6.  Serve with a side of pasta and enjoy!!!

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