Eggplant Sandwiches With Spinach And Fontina Recipe

Name: Eggplant Sandwiches With Spinach And Fontina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1-pound) eggplants, peeled and cut into 28 (1/2-inch-thick) slices; 1 teaspoon sea salt, divided; 1 cup water; 1 (10-ounce) package fresh spinach; Cooking spray; 1 1/2 cups finely chopped onion; 1/2 teaspoon crushed red pepper; 2 garlic cloves, minced; 1 tablespoon fresh lemon juice; 1/4 teaspoon black pepper; 1/2 cup (2 ounces) shredded fontina cheese; 2 tablespoons grated fresh Parmesan cheese; 1/4 cup fat-free milk; 3 large egg whites, lightly beaten; 1 cup dry polenta; 4 teaspoons olive oil, divided; 14 lemon wedges

Servings: persons

2 (1-pound) eggplants, peeled and cut into 28 (1/2-inch-thick) slices
1 teaspoon sea salt, divided
1 cup water
1 (10-ounce) package fresh spinach
Cooking spray
1 1/2 cups finely chopped onion
1/2 teaspoon crushed red pepper
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded fontina cheese
2 tablespoons grated fresh Parmesan cheese
1/4 cup fat-free milk
3 large egg whites, lightly beaten
1 cup dry polenta
4 teaspoons olive oil, divided
14 lemon wedges

1
Preheat broiler.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 (1-pound) eggplants, peeled and cut into 28 (1/2-inch-thick) slices, 1 teaspoon sea salt, divided, 1 cup water, 1 (10-ounce) package fresh spinach, and more.

Yes, Eggplant Sandwiches With Spinach And Fontina falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Sandwiches With Spinach And Fontina

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