Presented by Pistachio Bar & Grille
- 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, sauté 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 sauté 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. Sprinkle 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 and serving.
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As seen in the Winter/Spring 2016 Issue
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