Ingredients

The following ingredients have 4 Servings
  • 2 firm
  • heavy eggplant
  • sliced ½ inch think 10-12 slices per eggplant
  • Salt
  • Flour
  • for dredging
  • about 1 cup
  • Pepper
  • 4 eggs
  • 1 cup panko or large homemade breadcrumbs
  • 1 cup fine breadcrumbs
  • 2 cups grated Parmigiano-Reggiano cheese
  • plus additional for sprinkling
  • Olive oil natural cooking spray or olive oil
  • for drizzling
  • For the Creamed Spinach:
  • 2 tablespoons olive or canola oil
  • 3 large shallots
  • finely chopped
  • 2 to 3 cloves garlic
  • grated or finely chopped
  • 3 ounces Boursin herb soft cheese or cream cheese
  • About 1/3 cup half-and-half or whole milk
  • Freshly grated nutmeg
  • to taste
  • Salt and pepper
  • 1 large
  • 16-ounce bag chopped organic frozen spinach
  • defrosted and wrung dry
  • 1/2 cup grated Parmigiano-Reggiano
  • a couple of fat handfuls
  • 3 tablespoons olive oil
  • 1 pound cremini mushrooms
  • sliced
  • Salt and pepper
  • 1/4 cup brandy or dry sherry
  • For the Béchamel Sauce:
  • 4 tablespoon butter
  • 4 tablespoons flour
  • 3 cups warm milk
  • Salt and pepper
  • Nutmeg
  • grated to taste
  • For sprinkling: 2 cups shredded Fontina or mozzarella cheese

Instruction

  • Salt eggplant and let drain on kitchen towels for 30 minutes; press out excess liquid
  • Preheat oven to 375°F
  • Set up breading station: Season flour with salt and pepper in shallow dish
  • Whisk up eggs in a shallow dish and season with salt and pepper
  • Combine panko, fine crumbs, salt, pepper, 1 cup of the grated Parmigiano-Reggiano cheese and parsley in another dish
  • If not using cooking spray, moisten the bread with olive oil
  • Coat eggplant in flour, egg then breadcrumb mixture
  • Arrange on 2 large baking sheets, spray liberally with cooking spray (if using) on both sides
  • Bake eggplant 10-12 minutes then turn and bake 10-12 minutes more until crispy and brown on both sides
  • For the creamed spinach, heat a medium skillet over medium heat with oil, 2 turns of the pan
  • Add shallots and garlic, and soften 3-5 minutes
  • Add Boursin or cream cheese and melt; add half-and-half to thin a bit
  • Season with nutmeg, salt and pepper
  • Add spinach and heat through; fold in grated cheese
  • For the mushrooms, heat a large skillet over medium-high heat with olive oil, two turns of the pan
  • Add mushrooms and brown; season with salt and pepper
  • Deglaze the mushrooms with brandy or dry sherry
  • For the béchamel, melt butter in a saucepot over medium heat
  • Stir in flour and cook a minute or two
  • Pour in warm milk and thicken, stirring constantly
  • Season with salt, pepper and nutmeg to taste
  • Switch on broiler and place a rack in the center of oven
  • Make stacks of a slice of crispy eggplant, some spinach, mushrooms, another slice of eggplant, a dollop or two of sauce and a sprinkle each of Fontina or mozzarella and some Parmigiano-Reggiano
  • Arrange stacks in large shallow casserole or lasagna pan and carefully broil until tops are lightly browned and bubbly