Festive Eggplant-Spinach Rounds!

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Slices of breaded, baked eggplant topped with (*spinach (*tossed with garlic powder, olive oil, pecorino romano cheese), roasted peppers and Fontina cheese.

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  • 8
  • Average
  • 20 mins
  • 30 mins
  • Average budget

Ingredients

  • 8, 1/2" slices of peeled eggplant
  • 1C all-purpose flour, seasoned with 1t salt and 1/2t pepper
  • 2 lightly-beaten eggs
  • 2C Italian-flavored bread crumbs
  • Nonstick cooking spray
  • 1/3C pure olive oil
  • 2C cooked, chopped frozen spinach, drained and squeezed of liquid
  • 1 teaspoon garlic powder
  • 1/4C pecorino romano cheese
  • 1C jarred roasted peppers, drained and blotted dry w/paper towels, cut into 1/2" slices
  • 8 slices Fontina cheese

Preparation

Step 1

Preheat oven to 375 degrees with rack in middle position.
Generousely spray 15"X10" cookie sheet w/cooking spray. Set aside.

Step 2

Place flour, salt and pepper into zip-type plastic bag
Place beaten eggs in pie plate and place bread crumbs into pie plate. Place all eggplant slices into zip bag, seal and shake to coat w/flour. In batches of four each, coat floured eggplant in beaten egg, then into
seasoned bread crumbs. Place breaded slices onto prepared baking sheet. Place in oven and bake on each side for 8 minutes (turning once). Remove from oven (leave oven on).

Step 3

Toss cooked, drained spinach with 2 tablespoons olive oil, garlic powder and the pecorino romano cheese. Place 1/4C of the spinach on top of each of the baked eggplant slices; layer 4 slices of roasted peppers on top of eggplant-spinach and then top with slice of Fontina cheese. Place baking sheet in oven and bake for 14 minutes.

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Colorful, delicious, easy and absolutely delicious! Yummy when served with risotto or egg noodles, tossed with a bit of butter and grated pecorino romano cheese!!

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