Eggplant Parmesan with Crispy Seitan and Spinach

This tasty dish definitely takes some time, but it  is well worth the effort.  I like  to make this  on the weekends when time is more readily available for me. This is a very filling and satisfying meal. It's also a great dish to make in the summer when eggplant is plentiful at the farmers markets or in your garden. This will serve 6 people. 

INGREDIENTS
1 medium eggplant, sliced about 1/4 inch thick
Coarse salt and freshly ground black pepper
8 tablespoons extra-virgin olive oil
1 small onion, chopped
6 cloves garlic, minced
1 can (28 ounces) organic crushed tomatoes
1 tablespoon chopped fresh oregano
2-3 eggs lightly beaten
1 1/2 cups Italian seasoned bread crumbs
1/4 cup Parmesan cheese
1 cup buffalo mozzarella balls
8 ounces All-Purpose Seitan, drained and thinly sliced
2 cups fresh baby spinach

DIRECTIONS
Sprinkle eggplant slices with salt and let drain for 30 minutes. Rinse with water, drain, and pat dry.

Make sauce: Heat 2 Tb oil  in a saucepan over medium heat. Saute the  onion and garlic until translucent, about 6 minutes. Add tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally,  about 20 minutes. Remove from heat and stir in oregano.

Preheat oven to 350 degrees and prepare seitan and eggplant. In a shallow dish, mix breadcrumbs,  salt and pepper. Coat both sides of seitan in the mixture, shaking off excess breadcrumbs. Heat 2 tablespoons oil in a large skillet over medium heat. Cook breaded seitan in a single layer until golden brown, about 6 minutes per side. Remove and set aside. Wipe pan clean.

Dip eggplant slices into egg and then dip into coat each piece with breadcrumb mixture. Heat 2 tablespoons oil over medium heat. Cook eggplant in a single layer til  golden brown, about 6 minutes per side. Continue to cook eggplant in this manner until all slices have been cooked.

Spread about 1 TB of olive oil and 1 cup marinara sauce on the bottom of a 9-by-13-inch baking dish. Layer half the eggplant, followed by the seitan, spinach, and remaining sauce, and top with remaining eggplant. Then sprinkle with Parmesan cheese, and place buffalo mozzarella balls randomly on top.

 Cover dish with parchment paper and then foil and bake until bubbling, 50 minutes. Remove foil and bake 10 minutes more. Let rest 10 minutes before serving.