Festive Eggplant-Spinach Rounds!
By jpaolella123
Slices of breaded, baked eggplant topped with (*spinach (*tossed with garlic powder, olive oil, pecorino romano cheese), roasted peppers and Fontina cheese.
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Ingredients
- 8, 1/2" slices of peeled eggplant
- 1C all-purpose flour, seasoned with 1t salt and 1/2t pepper
- 2 lightly-beaten eggs
- 2C Italian-flavored bread crumbs
- Nonstick cooking spray
- 1/3C pure olive oil
- 2C cooked, chopped frozen spinach, drained and squeezed of liquid
- 1 teaspoon garlic powder
- 1/4C pecorino romano cheese
- 1C jarred roasted peppers, drained and blotted dry w/paper towels, cut into 1/2" slices
- 8 slices Fontina cheese
Details
Servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Preheat oven to 375 degrees with rack in middle position.
Generousely spray 15"X10" cookie sheet w/cooking spray. Set aside.
Step 2
Place flour, salt and pepper into zip-type plastic bag
Place beaten eggs in pie plate and place bread crumbs into pie plate. Place all eggplant slices into zip bag, seal and shake to coat w/flour. In batches of four each, coat floured eggplant in beaten egg, then into
seasoned bread crumbs. Place breaded slices onto prepared baking sheet. Place in oven and bake on each side for 8 minutes (turning once). Remove from oven (leave oven on).
Step 3
Toss cooked, drained spinach with 2 tablespoons olive oil, garlic powder and the pecorino romano cheese. Place 1/4C of the spinach on top of each of the baked eggplant slices; layer 4 slices of roasted peppers on top of eggplant-spinach and then top with slice of Fontina cheese. Place baking sheet in oven and bake for 14 minutes.
Colorful, delicious, easy and absolutely delicious! Yummy when served with risotto or egg noodles, tossed with a bit of butter and grated pecorino romano cheese!!
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INGREDIENTS
For the batter:
- 3 eggs
- 3/4 cup sugar
- 1/3 cup of cocoa powder
- 1 cup flour
- 2 tablespoons neutral oil
- 1 cup of of natural yogurt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the frosting:
- 2 cups chocolate chunks
- 3 cans of condensed milk
- 2 and 1/2 cups thickened cream
- 1 tablespoon unsalted butter
METHOD
- In a pan, melt together the condensed milk, the chocolates in pieces and the butter. Slowly fold in the thickened cream. Mix, without stopping, until it is smooth and thick.
- Transfer to the refrigerator and allow to cool for 1 hour.
- In a bowl, mix together the eggs and sugar. Add the oil and mix again.
- In another bowl mix together the flour, cocoa powder, baking powder and the bicarbonate soda. Pour in the egg mixture, mix together, then add the yogurt.
-
Grease and sprinkle cocoa powder inside two springform pans. Divide the batter mixture between them, then bake at 360°F for approximately 20 minutes.
- Remove the cakes from the oven, and allow to cool.
- Spread some of the frosting between the layers of the cake, and generously spread around the outside.
- Decorate the cake with Kit Kats, extra frosting and Fererro Rochers, in your style!
- Enjoy!
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