- 2 (1-pound) eggplants, peeled and cut into 28 (1/2-inch-thick) slices
- 1 teaspoon sea salt, divided
- 1 cup water
- 1 (10-ounce) package fresh spinach
- Cooking spray
- 1 1/2 cups finely chopped onion
- 1/2 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon black pepper
- 1/2 cup (2 ounces) shredded fontina cheese
- 2 tablespoons grated fresh Parmesan cheese
- 1/4 cup fat-free milk
- 3 large egg whites, lightly beaten
- 1 cup dry polenta
- 4 teaspoons olive oil, divided
- 14 lemon wedges
- calories 236
- caloriesfromfat 30 %
- fat 7.9 g
- satfat 2.5 g
- monofat 2.1 g
- polyfat 0.5 g
- protein 11 g
- carbohydrate 34.9 g
- fiber 5.3 g
- cholesterol 11 mg
- iron 3.5 mg
- sodium 695 mg
- calcium 214 mg
How to Make It
Sprinkle eggplant with 1/2 teaspoon salt. Place half of eggplant on a baking sheet; broil 5 minutes on each side or until lightly browned. Repeat procedure with remaining eggplant.
Bring water to a boil in a large Dutch oven. Add spinach; cover and cook 2 minutes or until wilted. Drain well. Place spinach on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Coarsely chop spinach.
Heat a medium skillet coated with cooking spray over medium heat. Add onion, red pepper, and garlic; cook 4 minutes or until onion is tender, stirring occasionally. Stir in lemon juice; cook 30 seconds or until liquid evaporates. Combine onion mixture and chopped spinach in a bowl; stir in 1/2 teaspoon salt and black pepper.
Combine fontina and Parmesan in a small bowl. Working with 1 eggplant slice at a time, spread about 2 1/2 tablespoons spinach mixture evenly over each of 14 eggplant slices; sprinkle each with about 2 teaspoons cheese mixture. Cover with remaining eggplant slices, and gently press together.
Combine milk and egg whites in a medium bowl, stirring with a whisk. Working with 1 sandwich at a time, brush both sides of each sandwich with milk mixture, and dredge in polenta.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of sandwiches; cook 5 minutes on each side or until browned. Repeat procedure with 2 teaspoons oil and remaining sandwiches. Serve with lemon wedges.