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1
Position rack in center of oven, and preheat to 375F.
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2
Coat baking sheet with cooking spray.
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3
Place flour in pie dish or soup plate.
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4
Add panko and Parmesan to second pie dish or soup plate; whisk to blend.
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5
Reserve 2 Tbs.
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6
panko mixture.
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7
Add egg to third pie dish or soup plate; whisk to blend.
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8
Season eggplant with salt and pepper, if desired.
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9
Coat slices with flour, then egg, then panko mixture; press to adhere.
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10
Coat slices on both sides with cooking spray, and arrange on baking sheet.
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11
Bake eggplant 12 minutes, or until bottoms are brown and crisp.
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12
Loosen slices from sheet, and flip over.
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13
Bake 12 to 13 minutes longer, or until both sides are brown and crisp, and eggplant is tender.
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14
Meanwhile, coat large skillet with cooking spray; add spinach.
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15
Toss over medium-high heat 2 to 3 minutes, or until wilted.
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16
Scrape into towel-lined sieve, and firmly press out excess liquid.
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17
Transfer spinach to work surface, and
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18
finely chop.
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19
Recoat skillet with cooking spray.
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20
Add spinach, cream cheese, and 1 Tbs.
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21
reserved panko mixture.
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22
Cook over medium-high heat 3 to 4 minutes, or until mixture is very thick, adding remaining 1 Tbs.
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23
reserved panko (if necessary) to thicken.
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24
Spread marinara sauce atop eggplant on baking sheet.
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25
Spoon or spread spinach over top, leaving border of sauce visible.
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26
Sprinkle with mozzarella, and bake 4 to 5 minutes, or until topping is heated through.
