Preparation:
preparation:
1. lay out eggplant slices and sprinkle with salt. let sit for 30 minutes. 2. prepare panang curry sauce. set aside. 3. in a large skillet, heat oil on medium high heat. 4. add garlic and panang curry base. saute 1 minute. 5. add mushroom and onion. saute until onion is translucent. 6. remove from pan and set aside. turn heat down on skillet. 7. combine flour, salt and pepper in a large plastic or paper bag. 8. add eggplant slices to bag and shake to coat well with flour. 9. add 1/4 cup oil to skillet and heat to medium high (oil should cover bottom of skillet - amount of oil may vary depending on size of skillet). 10. place flour coated eggplant slices into hot oil, one layer thick. 11. saute until lightly browned on both sides. 12. drain on paper towels. 13. repeat until all eggplant slices are done. 14. preheat oven to 350ø.
assembly: 1. put aside 1/4 cup panang curry sauce and enough eggplant slices to cover top of 9 x 12 baking dish. 2. in a 9 x 12 baking dish, put 1/4 cup panang curry sauce in the bottom. 3. cover the sauce with single layer of eggplant slices. 4. spread a thin layer of mushroom and onion mixture over eggplant. 5. put a thin layer of spinach on top of mushroom and onion mixture. 6. place a few pieces of red pepper on top of spinach. 7. drizzle more panang curry sauce over top of spinach. 8. repeat steps 2-5 until all ingredients are used with the exception of reserved panang curry sauce and eggplant slices. 9. finish top with reserved eggplant slices and panang curry sauce. 10. bake in 350ø oven for 30-40 minutes. 11. remove from oven. 12. let stand for 10 minutes. cut and serve. |
