Eggplant Parmesan with Cheese and Spinach
A delightful Eggplant Parmesan recipe combining savory eggplant, rich cheese, and fresh spinach, perfect for family meals or gatherings.
Ingredients
Eggplant Preparation
- 2 medium eggplants Choose firm eggplants with shiny skin for best results.
- 1 teaspoon salt Used to draw out moisture and bitterness.
Main Ingredients
- 2 cups marinara sauce Can be enhanced with garlic and onions.
- 2 cups fresh spinach, chopped Fresh spinach adds flavor and nutrition.
- 2 cups mozzarella cheese, shredded Provides creaminess when melted.
- 1 cup Parmesan cheese, grated Adds a rich, savory flavor.
Dredging Ingredients
- 1 cup flour Used for coating the eggplant.
- 2 large eggs, beaten For binding the breadcrumbs to the eggplant.
- 1 cup breadcrumbs Can use gluten-free if needed.
- olive oil for frying Ensure oil is hot before frying.
- black pepper to taste
- Italian seasoning (optional) For additional flavor.
Instructions
Preparation
- Slice the eggplants into ½ inch thick rounds and sprinkle salt on both sides. Let them sit for about 30 minutes.
- Rinse the eggplant slices with water and pat them dry with a paper towel.
Breading
- Set up a dredging station with flour, beaten eggs, and breadcrumbs in separate shallow bowls.
- Dip each eggplant slice in flour, then in the beaten eggs, and finally coat with breadcrumbs.
Frying
- Heat olive oil in a large frying pan over medium heat and fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side.
- Drain on paper towels.
Baking
- Preheat your oven to 375°F (190°C).
- In a baking dish, spread a layer of marinara sauce, then a layer of fried eggplant, followed by spinach, mozzarella, and Parmesan cheese. Repeat layers ending with cheese on top.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
Serve hot with a side salad or garlic bread. You can also serve it over pasta for a complete meal. Garnish with fresh basil or parsley. Leftover Eggplant Parmesan can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for about 2 months.