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