Spinach, White Beans and Caramelized Onions Topped with Eggplant Cutlets

2 tablespoons extra-virgin olive oil
1 large red onion , halved and thinly sliced
1/4 teaspoon freshly ground pepper , divided
1/8 teaspoon salt , divided
3 cloves garlic , minced
1 pound spinach , tough stems removed
1 15-ounce can white beans , rinsed
3/4 cup vegetable broth
1/2 cup grated Manchego , Gruyere or Parmesan cheese

Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until brown, 8 to 10 minutes. Reduce heat to very low, season with 1/4 teaspoon pepper and 1/8 teaspoon salt. Continue cooking, stirring occasionally, until caramelized, about 15 minutes Transfer to a bowl and keep warm.
Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat. Add garlic and cook until fragrant, 20 to 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Stir in beans, broth and 1/4 teaspoon pepper and 1/8 teaspoon salt. Cook, stirring occasionally, until heated through, 1 to 2 minutes.Top with cheese and crispy eggplant cutlets.

Eggplant Cutlets:

1 medium eggplant
2 eggs, beaten with 2 tbs water
Seasoned breadcrumbs
1/4 cup Parmesan Cheese
Slice eggplant thin about ¼ inch.
Add Parmesan cheese to breadcrumbs. Bread sliced eggplant in beat eggs and breadcrumb mixture.
Fry until crisp. Drain on paper towels.
Keep warm on tray in a single layer in 170 degree oven until ready to use.

Cook's Note: Eggplant Cutlets can also be baked on a rack in 375 degree oven until crisp.

Basic Italian Style Rice

8-10 servings as a side dish

2 cups raw rice
4 cups chicken broth or water
2 tablespoons of extra virgin olive oil
2 cups Italian Marinara sauce
1 medium fresh tomato, chopped
4-5 leaves of fresh basil, roughly chopped
Lightly salt and fresh pepper
½ cup Locatelli cheese
Cheese to serve as topping

In a medium saucepan, add the olive oil and heat.
Place the rice in the oil and stir to coat for a few minutes.
Add the broth or water, bring to a boil, lower heat to medium, cover pot and simmer until the rice is cooked 20-25 minutes (or follow package directions).
When the rice is tender, add the Marinara sauce, the chopped fresh tomato and basil, a little salt, fresh pepper and mix until all is incorporated with the rice.
Stir in the grated Locatelli cheese. Top with more grated cheese.

Italian Style Rice with Chicken and Beef:
To make this a complete meal, lightly sauté ½ pound of chopped beef, drained and ½ pound of chicken (any part, leftover is good too) and add to the rice. Put into a lightly buttered glass casserole dish, top with grated mozzarella and Locatelli cheese and bake until cheese is melted and lightly browned, about 10 minutes or so.