Crispy Eggplant Recipe
Spinach, mozzarella, Rocco's sauce
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Ingredients
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Vegetables
Cheese
Sauce
Breading
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle both sides with salt and let sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Prepare the Spinach
Wash the fresh spinach leaves thoroughly and chop them coarsely.
Breading Process
- 3
- 4
Bread the Eggplant
Dredge each slice of eggplant in flour, dip in beaten eggs, and coat with breadcrumbs. Place on a baking sheet lined with parchment paper.
Cooking
- 5
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded eggplant slices in batches, frying until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
- 6
Assembly
- 7
Assemble the Dish
On a serving plate, layer the crispy eggplant slices, top with sautéed spinach, and sprinkle mozzarella cheese over it. Drizzle with Rocco's sauce.
- 8
Serve
Serve immediately while hot, garnished with additional sauce if desired.