Eggplant Parmesan with Creamed Spinach - all-purpose

Method

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