Eggplant Sandwiches with Spinach and Fontina

Ingredients

• 0.3 teaspoon pepper black
• 0.5 teaspoon pepper red crushed
• 3 large egg whites lightly beaten
• 2 pound eggplants peeled cut into 28 (1/2-inch-thick) slices
• 0.3 cup milk fat-free
• 2 ounces fontina shredded
• 2  garlic cloves minced
• 1 tablespoon juice of lemon fresh
• 14  lemon wedges 
• 4 teaspoons olive oil divided
• 1.5 cups onion finely chopped
• 2 tablespoons parmesan cheese fresh grated
• 1 cup polenta dry
• 1 teaspoon sea salt divided
• 10 ounce pkt spinach fresh
• 1 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• whisk
• broiler
• dutch oven

Directions

1. Preheat broiler.
2. Sprinkle eggplant with 1/2 teaspoon salt.
3. Place half of eggplant on a baking sheet; broil 5 minutes on each side or until lightly browned. Repeat procedure with remaining eggplant.
4. Bring water to a boil in a large Dutch oven.
5. Add spinach; cover and cook 2 minutes or until wilted.
6. Drain well.
7. Place spinach on several layers of paper towels; cover with additional paper towels.
8. Let stand 5 minutes, pressing down occasionally. Coarsely chop spinach.
9. Heat a medium skillet coated with cooking spray over medium heat.
10. Add onion, red pepper, and garlic; cook 4 minutes or until onion is tender, stirring occasionally. Stir in lemon juice; cook 30 seconds or until liquid evaporates.
11. Combine onion mixture and chopped spinach in a bowl; stir in 1/2 teaspoon salt and black pepper.
12. Combine fontina and Parmesan in a small bowl. Working with 1 eggplant slice at a time, spread about 2 1/2 tablespoons spinach mixture evenly over each of 14 eggplant slices; sprinkle each with about 2 teaspoons cheese mixture. Cover with remaining eggplant slices, and gently press together.
13. Combine milk and egg whites in a medium bowl, stirring with a whisk. Working with 1 sandwich at a time, brush both sides of each sandwich with milk mixture, and dredge in polenta.
14. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
15. Add half of sandwiches; cook 5 minutes on each side or until browned. Repeat procedure with 2 teaspoons oil and remaining sandwiches.
16. Serve with lemon wedges.