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.