1. Cut eggplant into bite sized pieces, coat with salt and marinate for one hour. 2. Make an anglaise with egg and cream. 3. In a heavy skillet heat 1 cup olive oil to 325°F. 4. Wash and dry eggplant. 5. Toss into flour, then into the anglaise, and into the bread crumbs. 6. In a large bowl place the spinach, crumbled cheese, tomatoes, rosemary leaves, juice of one lemon, and toss well. 7. Add 1/2 cup olive oil. 8. Fry the eggplant until crispy, toss into bowl and season with salt and pepper. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
