Layered Eggplant with spinach and fresh mozzarella

Serves 2


1/ 4 cup olive oil for browning 

1 large eggplant, peeled and sliced about 1/2 inch

2 cups Italian flavored bread crumbs

2 eggs scrambled with 1 tbs milk 

1 medium onion, chopped 

1/2 lb Fortuna's hot Calabrese Italian sausage, casing removed (or sweet sausage if you'd like)

1, 1/2 lb ball fresh mozzarella

8 oz baby spinach 

4 cloves of garlic 

Directions: Cut and dip eggplant in egg, then coat with bread crumbs. Fry each side in olive oil until golden. Remove and place on paper towel while preparing other ingredients. Saute Calabrese sausage in a touch of olive oil, breaking it up as you go. Add onions and saute until sausage is cooked and onions tender. Remove from heat and set aside. Then Brown sliced garlic in 1 tbs olive oil. Add baby spinach and quickly saute until softened. Set aside. Place one piece of fried eggplant on baking pan, add a bit of sausage/onion mixture, garlic/spinach mixture, and fresh sliced mozzarella. Repeat with another layer of eggplant and continue layering. Top with cheese and bake at 375 for about 20 minutes, until the cheese is melted.

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