Tuscany Grill's Eggplant Tower recipe:
Yield: Makes 2
2Tablespoon olive oil, for skillet
6 (1/4-inch-thick) slices eggplant
1/4 cup flour
1 egg, lightly beaten
1/2 cup Italian breadcrumbs - we make our own but can be store bought
4 cups of baby spinach
1 chopped garlic clove
1/2 cup shredded assiago and parmesan cheese
1/2 cup roasted red peppers - we make our own but can be store bought
1 1/2 cups Marinara Sauce - we make our own but can be store bought
Preheat a large skillet to medium heat and add 1 Tbsp. olive oil. Prepare eggplant slices by coating lightly in flour, then egg (shaking off excess), and then Italian bread crumbs, all in separate dishes. Once skillet is hot, add eggplant slices and fry, in batches, about 3 minutes per side until golden brown. Remove to a paper-towel lined plate.
Preheat large skillet to medium heat add 1 Tbsp olive oil and garlic. Add spinach and cook until wilted.
Pre heat oven to 350
In a casserole dish place half of the marinara on the bottom, start layering the tower with eggplant, spinach. eggplant again, peppers, and finish with eggplant. Pour the rest of the marinara sauce over the stacks, divide the cheese equally between the stacks and sprinkle on top.
Copyright 2015 WFSB (Meredith Corporation). All rights reserved.