? 1 large eggplant, peeled
? 1 T olive oil
? 1?1/2 lbs. fresh spinach, whole leaf or baby
? 1 small onion, diced
? 3/4 cup heavy cream
? 2 cups basic tempura mix, dry (homemade or commercially prepared)
? Grapeseed or olive oil for frying
? 16 oz. marinara sauce
? 1/2 lb. shredded mozzarella
Slice eggplant lengthwise into 1/4-inch thick slices. Lightly salt and place on paper towels to drain for about 1 hour. In a large pan, saut? onions and spinach in olive oil until wilted. Strain out excess water and return to pan. Add heavy cream to spinach mix, bring to a low boil and cook
at medium heat until liquid is reduced by half.
Dredge eggplant in dry tempura mix. Working in batches, fry eggplant in a large saut? pan coated lightly with grapeseed or olive oil until both sides are golden. Add more oil as needed. Place eggplant on paper towels to drain.?
Grease an 8-inch casserole dish, then cover the bottom of the dish with marinara sauce. Next, add an even layer of eggplant topped with a layer of the spinach mix. Continue to assemble with another layer of marinara sauce, eggplant and spinach. Spinkle mozzarella over the top. Bake in a 350?F oven for 20 minutes until cheese is golden brown. Allow casserole to rest for 5 minutes before cutting