Eggplant Dish

When it comes to figuring out what to make for dinner, I'd say about 75 percent of the meals created are done so on a whim by my boyfriend. I don't think he knew he was this creative with food until he met me and was forced to fend for himself more times than not. He did, after all, have to transition from an incredible Portuguese cook of a mom to me, the daughter who takes after her father in the kitchen [love you Dad]. Granted, I love attempting to cook and learning new techniques and recipes, but I am in no way a top chef.

So the other day in the grocery store, I glance down to see the shopping cart full of eggplant and spinach. Spinach is a staple in our kitchen. It adds nutrients, color and flavor to just about anything - and it is so easy to cook! But we had not bought eggplant in quite some time. My boyfriend [whose name is Hobson, and I think I'll refer to as H from here on out :)] proceeds to explain his idea for dinner that night. Hearing about it was almost as mouthwatering as smelling it in the kitchen a couple of hours later.

I know you are all itching for the recipe, so here it is. One of a kind.


Eggplant Layered with Spinach and Assorted Cheeses

Serves 2

1 eggplant
1 cup spinach
swiss cheese (block)
goat cheese
olive oil
tomato sauce
1/4 cup wine
grated parmesean cheese
dill weed
1. Preheat oven to 300 degrees.
2. Cut the eggplant into six strips. Depending on size, you may have one extra piece of eggplant. Coat eggplant in flour and place in pan with oil on medium heat. Cook each side until brown.
3. In another saucepan, take spinach and a dash of olive oil and cook in pan on low heat.
4. Take browned eggplant and place biggest pieces on bottom. Layer spinach on each piece. Put next smallest piece of eggplant on top. Layer two thin slices of swiss cheese. Put final large piece of eggplant on top. If you had a leftover piece of eggplant, cut in half. Place tablespoon of goat cheese on top, and cover it with the smaller eggplant. Bake for 8-10 minutes.
5. For the sauce, take 1/2 cup tomato sauce and place in saucepan. Add dried oregano, basil, parsley, and dill weed. Add wine and 1/8 cup of grated cheese. Stir. Keep on low heat until ready to be placed on top of eggplant.