3 large eggplants sliced round
1 bag of spinach
1 large jar of marinara sauce
1 medium can of diced tomatoes
4 stalks of fresh oregano chopped
4 stalks of fresh basil chopped
1 large yellow onion diced
6 fresh garlic cloves minced fine
1 1/2 cup of chicken broth
1/2 cup of heavy cream
2 cups of shredded mozzarella cheese
2 cups of shredded fresh Parmesan cheese
2 medium eggs
1 tablespoon of baking powder
4 1/2 cups of all purpose flour
2 1/2 tablespoons of chicken bullion
2 1/2 tablespoons of garlic powder
2 1/2 tablespoons of onion powder
2 tablespoons of dry Italian seasoning
2 tablespoons of accent
3 cups of cooking oil
Method:
Slice eggplant then lay on a dry paper towel, sprinkle slices with salt to draw out the excess water, then leave to sit for 15 to 20 minutes.
Batter method: In a mixing bowl add 2 1/2 cups of flour, baking powder, chicken bullion, garlic powder, onion powder, accent , Italian seasoning. Then whisk together until the seasoning is mixed well with the flour. Add the two eggs then 1 cup of chicken broth, then 1 cup of heavy cream until the mixture is a thick runny paste. Dip the eggplant in the mixture then into plain flour set on a cooking rack until all the pieces are ready to fry (pro tip use a deep fryer for the best looking result it fry’s very even.)
Heat your marinara sauce in a sauce pan. Add the minced garlic, onions, chopped herbs add the can of diced tomatoes. In a casserole dish add marinara sauce with a little of both shredded cheese then a hand full of raw spinach. Place the fried eggplant in shingle style rows, Add the cheese and lightly drizzle marinara sauce with a ladle over the eggplant then add the cheese. Place in a preheated oven if 450 Degrees for 15 minutes