Strike Zone Recipe
Breaded Eggplant, Spinach, Garlic, Ricotta, Mozzarella
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Ingredients
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Eggplant Preparation
Spinach and Ricotta Filling
Method
Eggplant Preparation
- 1
Slice and Salt the Eggplant
Preheat the oven to 375°F (190°C). Slice the eggplant into 1/4-inch thick rounds and arrange them on a baking sheet. Sprinkle salt over the slices and let them sit for about 30 minutes to draw out moisture.
- 2
Prepare Breading Station
While the eggplant is sweating, set up a breading station. In one bowl, place the flour. In a second bowl, beat the egg. In a third bowl, mix the breadcrumbs and grated Parmesan cheese.
- 3
Bread the Eggplant
Rinse the salted eggplant slices under cool water and pat them dry with paper towels. Dip each slice first in flour, then in the beaten egg, and finally coat it with the breadcrumb mixture. Place the breaded slices back on the baking sheet.
- 4
Bake the Eggplant
Drizzle olive oil over the breaded eggplant slices. Bake in the preheated oven for 25-30 minutes or until golden brown, flipping halfway through.
Spinach and Ricotta Filling
- 5
Sauté Spinach
In a skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
- 6
Mix Filling
In a mixing bowl, combine the sautéed spinach and garlic with ricotta cheese, grated mozzarella, black pepper, and nutmeg. Mix until well combined.
Assembly
- 7
Layer Eggplant and Filling
Once the eggplant slices are baked, take one slice and spoon a generous amount of the spinach and ricotta filling on top. Place another slice of eggplant on top to create a sandwich. Repeat with the remaining eggplant and filling.
- 8
Final Bake
Arrange the eggplant sandwiches on a baking dish. Top with any remaining filling and sprinkle extra mozzarella cheese on top. Bake in the oven at 375°F (190°C) for an additional 10-15 minutes until the cheese is melted and bubbly.