EGGPLANT FLORENTINE

 EGGPLANT FLORENTINE

INGREDIENTS: 

-4 small eggplants peeled and sliced the long way about 1/4 inch thick. S/P, cooking spray & olive oil

-Sauce:  1 cup heavy cream, 1/2 cup chicken stock, 6 cloves crushed garlic, 2 tbs butter, 1 tsp salt & pepper, 1/2 cup parmesan cheese, 2 tbs chili garlic sauce

-Stuffing: 6 cloves chopped garlic, 1 chopped onion, 4 tbs olive oil, 6 ounces chopped mushrooms, 1 pound ground beef, 2 tbs basil, 1 tbs salt & pepper. 1 large bag of baby spinach. 

-Garnish: parsley, chopped tomatoes and a little shredded mozzarella

Spray a foil lined cookie sheet. Roast sliced eggplant that has salt, pepper and olive oil lightly sprinkled on top in a 425 oven for 20 minutes turning half way.

Sauce: Sauté garlic in butter for 3 minutes, add rest of ingredients and simmer for 20 minutes.

Stuffing: Sauté the garlic & onion in the olive oil for 3 minutes, add the mushrooms and cook for 3 more minutes. Add the ground beef and spices and cook until almost done. Set aside. Add the spinach to the pan and cook until wilted. Add a little butter to the pan if it needs a little moisture. 

Layer a piece of eggplant, the beef mix, the spinach and then another slice of eggplant. Pour sauce over top. Add your garnish. Cover and bake for 1 hour at 350.