Grilled Eggplant Capri - cooking recipe

Ingredients

1 whole eggplant, peeled
1 tablespoon sea salt
1 tablespoon cracked black pepper
1/4 cup extra virgin olive oil
4 ounces fresh mozzarella cheese, sliced
6 ounces wilted spinach (see recipe)
1 cup marinara sauce (see recipe)
1/4 cup parmigiano-reggiano cheese, shaved
additional extra virgin olive oil
Marinara Sauce
1 (16 ounce) can whole canned tomatoes
2 tablespoons sea salt
1 tablespoon black pepper
2 tablespoons sugar
10 fresh basil leaves, shredded
1/2 cup garlic-infused olive oil
Wilted Spinach
1/2 lb fresh spinach
2 ounces extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/4 teaspoon chili flakes (or red pepper flakes)
2 teaspoons sliced fresh garlic

Preparation

For Marinara:
Put tomatoes in pot, mash with a whisk.
After the tomatoes come to a boil, add all of the seasonings and oil, let simmer for 10 minutes.
For Wilted Spinach:
Heat extra virgin olive oil and garlic in saute pan until garlic is golden brown.
Add spinach and the rest of seasonings until spinach wilts down by half.
Slice eggplant into 1/4-inch slices.
Season with sea salt, cracked black pepper, and olive oil.
Place on preheated char broiler until very tender. (Or place under oven broiler).
Make three layers. Place grilled eggplant slices in baking pan.
Add 2 oz wilted spinach and 2 slices mozzarella. Repeat for a second layer.
Cap off with a piece of grilled eggplant.
Place in a 500\u00b0F oven and cook for 10 minutes.
Ladle heated marinara on plate. Place eggplant on top. Finish with a pour of olive oil and shaved Parmigiana.