Directions

1. Heat oven to 400 F.
2. Prepare Basil Spinach Cream:
3. Place chopped spinach, garlic, shallot, Parmigiano-Reggiano and basil in a food processor. Process to a paste.
4. With the motor running, add cottage cheese and oil. Process until smooth. Add skim milk if needed. Cook’s Tip: Best when made a day ahead.

Prepare marinara:

1. Place olive oil in the bottom of a large saucepan. Add garlic and cook until fragrant but not dark brown. Add tomatoes and basil. Bring to a low boil and then turn to simmer to cook while you prepare the eggplant.

Prepare the eggplant:

1. Lightly salt the eggplant, let sit for 15 minutes to a half-hour and then pat dry. This will prevent eggplant from absorbing too much olive oil.
2. Scramble eggs in large dish or pie plate.
3. Place breadcrumbs, Parmigiano-Reggiano, salt and pepper in a large dish or pie plate. Mix well.
4. Dip eggplant in egg, and then breadcrumb mixture. Place on parchment-lined baking sheet.
5. Bake for about 20 minutes or until eggplant is golden brown. Sprinkle the rounds with mozzarella cheese.

Assemble Eggplant Stacks:

1. Place one slice of oven-baked eggplant on a plate, top with basil spinach cream and then another slice of eggplant. Then repeat with more basil spinach cream and another slice. Cover the stack with marinara sauce and freshly grated Parmigiano-Reggiano.