Eggplant Parmigiana | FreshChoice

Ingredients

• 1/4 cup plain flour
• 2 free range eggs, lightly beaten
• 2 cups panko breadcrumbs
• 1 large eggplant, cut into 4 thick slices lengthways
• 1/2 cup vegetable oil
• 2/3 cup tomato pasta sauce
• 2 vine-ripened tomatoes, sliced
• 1 cup grated mozzarella
• 120g baby spinach
• 1/4 bunch basil, leaves picked
• 1 lemon, cut into cheeks