Eggplant with Mozzarella & Spinach

Ingredients

• 2 eggplants
• 1 log fresh mozzarella
• 1 bunch spinach , trimmed and rinsed
• 1 small bunch basil
• 1 yellow onion
• 5 tomatoes
• 1 bag or box bread crumbs

Instructions

1. NOTE: this recipe can be made by fry- ing the eggplant before baking or by leaving the eggplant raw until the bak- ing. If you choose the “frying” option, you will also need the following items: 2eggs, beaten Canola Oil Salt & Pepper to taste
2. Preheat oven to 375°F. Pour boiling water over tomatoes to get the skins to split. Peel the tomatoes.
3. Slice eggplant vertically in 1/4" – 1/2" slices. If frying, dip the eggplant in the eggs then bread crumbs to coat. Fry in canola oil until crisp on both sides. Drain on paper towel.
4. Dice tomatoes with the basil and line the bottom of 2 small baking dishes or one large dish.
5. Roll spinach leaves and a slice of mozzarella in the slices of eggplant and secure with a toothpick if necessary to stay intact while baking. Bake 10 – 20 mins. until golden brown on top and cheese is melted.