VITO'S BAKED EGGPLANT STACK FLORENTINE
An Italian Favorite that is baked not fried. Sure to please anyone that loves eggplant.
Course: Dinner, Lunch
Cuisine: Italian
Servings: 4
Author: Chef Vito
INGREDIENTS
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3 eggs
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1 Teaspoon dried oregano
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1/2 Cup flour
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2 Cups panko breadcrumbs
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1 large (about 1/2 pounds) eggplant, cut into 12 slices
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1/4 Cup finely grated parmesan cheese , divided
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1/2 Cup vito marcello's tomato basil sauce
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1/4 Teaspoon kosher salt
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1/2 Teaspoon ground pepper to taste
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8 Ounces mozzarella cheese sliced thin
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6 Ounces baby spinach leaves
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2 garlic cloves chopped
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2 Tablespoons olive oil
INSTRUCTIONS
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Heat the oven to 400°F. Line a large baking sheet with parchment paper & cooking spray.
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In a wide, shallow bowl, whisk the eggs. In a medium shallow bowl mix salt, pepper and flour, in another shallow bowl mix together the panko, 3⁄4 cup of the Parmesan, and oregano.
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Peel and Trim the ends of the eggplant, and then cut it into 1⁄2-inch-thick slices. Dredge each slice through the flour mixture, then egg, making sure both sides are coated, then through the breadcrumbs, flipping it to coat both sides.
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Arrange the slices in a single layer on the prepared baking sheet. Spritz the eggplant slices with cooking spray, and then bake them for 20 minutes. Turn the slices and bake for another 20 minutes, or until both sides are crisp and slightly browned.
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Meanwhile in large sauté pan on med high heat add 2 tbsp. olive oil, add garlic and spinach and pinch of salt. Sauté until wilted. Set aside- keep warm.
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Sprinkle the eggplant slices with the remaining Parmesan and return them to the oven until the cheese melts, about 2 minutes. Meanwhile, in a small saucepan over medium heat, warm the pasta sauce. Divide the eggplant among serving plates, start with sautéed spinach on bottom only, layer with eggplant, mozzarella cheese and heated pasta sauce, repeat x 3 and garnish with basil. Serve immediately.