I make this meal probably once a week. It is fast, pretty, and light.
2 Large handfuls of Spinach
1/2 Yellow Onion
Fresh Basil Leaves
3 Cloves of Garlic
1 Cup of Panko Breadcrumbs
3 Tablespoons Flour
Salt and Pepper
Preheat oven to 350F
Chop eggplant into 1 inch thick slices, sprinkle with salt and let sit between 2 paper towels for half hour (they need to release some water). Whisk Eggs in a small bowl. Mix flour, Italian seasoning, and Panko together in a bowl. Dip Eggplant slices in egg and then into panko mixture and place in an oiled pan at medium heat. Brown both sides and set on baking sheet.
Chop 2 tomatoes, small handful of basil, one handful of spinach, 3 cloves of garlic, and the 1/2 onion and place in pan with a drizzle of olive oil. Cook on medium for 5-10 minutes, or until sauce like consistency. Flavor with salt, pepper, and garlic powder.
Assemble stacks with eggplant, sauce, spinach/basil leaves, tomato, and top with fresh mozzarella- repeat as high as you can balance them. Like Jenga.
(you can simplify this recipe by just using pasta sauce and not making your own, but if you have the time it is worth it. Fresh tomatoes and basil are key.)