Eggplant Parmesan

Gorgeous!

Back in college I lived with 2 vegetarians.  My roommates Brooks Ann and Amy were both vegetarians so I learned to live without meat most of the time and didn't really mind it to tell the truth.  This dish is based off one I followed from Vegetarian Magazine.  It is a beautiful dish and is especially yummy in the summer when eggplant are plentiful and in season.

Ingredients:
2 eggplant sliced thick
1 egg
1 cup milk
 Italian seasoned panko bread crumbs
cooking oil
1 jar of good pasta sauce
2 cups mozzarella cheese
1 bag spinach, finely chopped
1/4 cup cream
grated Parmesan
1 teaspoon minced garlic
salt & pepper

Preparation:
Whisk egg and milk in a bowl
Put panko crumbs in a separate bowl
Heat some olive oil in a pan to medium high heat
Season eggplant with salt and pepper and dip eggplant slices in egg mixture and then coat thoroughly with panko.
Repeat until all eggplant slices are coated.
Cook in the hot oil about 1 minutes per side just to crisp up.
Place eggplant on a baking sheet  and bake at 350 for 10 minutes.
Meanwhile, add 1 tablespood olive oil to a pan and heat to medium.
Add garlic and cook for 30 seconds, add spinach and stir to wilt down for 1-2 minutes.
Stir in 1/4 cup cream or half & half and a few shakes of grated Parmesan cheese.
Stir and cook another 30 seconds and remove from heat.
Remove eggplant from oven, spoon pasta sauce on top, top with some spinach mixture, and then top with mozzarella cheese.
Return to oven for another 5 minuted to melt cheese and warm through.