Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

Eggplant stands in for bread in this savory and intriguing dish. Dredging the eggplant in polenta adds crunch.

Peter Berley
Recipe by Cooking Light September 2002

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Recipe Summary

Yield:
7 servings (serving size: 2 sandwiches and 2 lemon wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

236 calories; calories from fat 30%; fat 7.9g; saturated fat 2.5g; mono fat 2.1g; poly fat 0.5g; protein 11g; carbohydrates 34.9g; fiber 5.3g; cholesterol 11mg; iron 3.5mg; sodium 695mg; calcium 214mg.
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