Eggplant Florentine

The more I cook the more I begin creating my own recipes and stepping away from printed recipes. I find that most of my original recipes are inspired by meals I've had out at restaurants. John and I recently went to an Italian restaurant and split an eggplant appetizer. It was so stinking good that I knew it'd be making an appearance in my house soon. The best thing about this recipe is that it is super easy but it looks impressive and it tastes impressive. The crispy coating on the eggplant offers nice contrast to the soft inner layer of the eggplant and the spinach. The tomato sauce ties it all in together. When John took the first bite of this he said "OH WOW!" which is a much better reaction than anything I have made recently. Best of all it comes together in less than 20 minutes. A real must try.

Source: Stephanie Cooks Original

Ingredients:
Frozen breaded eggplant
Frozen chopped spinach, defrosted and squeezed dry
Part skim mozzarella cheese
Tomato sauce
Fresh basil, sliced thin

Directions:
1- Cook the eggplant according to the instructions on the box.
2- Once the eggplant is cooked, take one piece and top with 2 tablespoons of chopped spinach, 1-2 tablespoons of mozzarella cheese, and a pinch of basil.
3- Place another breaded eggplant cutlet on top. Place in an oven safe dish. Repeat the process with as many pieces of eggplant as you wish.
4- Pour tomato sauce over the top of the eggplant.
5- Bake for about 5-10 minutes at 400, until the cheese is melted.
6- Top with basil.