With this week’s family dinner, I felt inspired to create a hearty vegetable dish alongside the meal’s protein.  Eggplant stood out as I cruised the aisles of Costco (you’ll soon learn about my Costco addiction).

I don’t claim to be well versed in Italian cooking, however, eggplant parmesan seemed to fit the bill for this meal.  After browsing the standard formulas online, I felt confident enough to create my own dish.  Give it a try and I can guarantee a crowd-pleasing success!

/A/MY’s Un-Official Eggplant Parmesan 

• 4 baby eggplant
• 2 TB salt
• 2 TB pepper
• 2 TB dehydrated onion
• 2 garlic cloves (minced)
• 1 TB chili infused olive oil
• 3 TB olive oil
• 4 C panko breadcrumbs
• 2 C baby spinach
• 1 Jar pasta sauce
• 1 C parmesan
• 1 C grated mozzarella

Preheat oven to 425゜(375゜ for convection)

Slice eggplant into 1/4 inch rounds and place into mixing bowl.  Mix together with salt, pepper, onion, garlic and olive oils.  Dredge each seasoned eggplant round in panko breadcrumbs to coat.  Line a cookie sheet with a cooling rack.  As each round is dipped through the breadcumbs place onto the rack.

Oven-Fried Eggplant

Bake the seasoned and breaded eggplant slices for 20-30 minutes.  Let stand.

Cover the bottom of a 9×13 glass baking dish with 1/3 C of store-bought pasta sauce.  Begin the laying process by placing 1 C of fresh baby spinach atop sauce.  Follow with half of the oven fried eggplant.  Top with 1/2 C of both parmesan and mozzarella.  Repeat with sauce, spinach, eggplant and cheese.  Finish with the remaining 1/3 C of sauce.

Eggplant & Spinach Parmesan

Bake uncovered for 25-30 minutes.  Let stand 10 minutes before serving. Bon appétit!