a recipe from

The Gilmore House Inn

Westport, Ontario, Canada.

Eggplant Parmesan with Spinach and Zucchini

Ingredients:                                                                                           serves 4

1-2   eggplants   1 large or 2 med. depending on size available     sliced 1/4 “ ( 1/2 cm )

1   zucchini   8 inch or so     ( 20 cm )     sliced 1/8” ( 1/4 cm )

4 c   baby spinach

1/4 c   red onion     sliced very thin

2 tbsp   fresh herbs     chopped fine     assorted basil, oregano, parsley

2-3 tbsp   olive oil       for frying

2 c   Italian seasoned bread crumbs     commercial or home made

1   egg   beaten     with 2-3 tbsp cool water

1/2 c   all purpose flour     ( substitute gluten free flour mix if necessary )

4 c   meatless pasta sauce     ( marinara )

1 c   white cheese blend     ( we use parmesan, asiago, provolone, mozzarella )

1/4 c   parmesan cheese     grated

pre heat the oven to 350º F     rack in centre position       sheet pan below for drips

you’ll need three pie plates or the like: 1 for the flour, 1 for the beaten egg and 1 for the crumbs, a baking sheet with parchment paper, a frypan and an oven proof casserole dish - sprayed

heat the frypan with the oil

dredge each slice of eggplant in flour then egg then crumbs

fry in a single layer   3-4 min per side or until golden     remove to the sheet pan   fry remaining slices

cover the bottom of the casserole with sauce ( each layer gets 1/3 of the sauce, herbs and cheeses )

layer spinach, zucchini, eggplant, onion, herbs and cheeses   add more sauce and repeat

top with remaining sauce, herbs and cheeses

bake for 30-40 min covered and 10 min uncovered to brown the top

let stand 10 min before serving                                               we serve with garlic toast and a salad

Enjoy                                                                                                                   RJH