• Fill a large non-reactive* mixing bowl halfway with cold water. Add kosher salt until you can just taste it in the water. Place all the eggplant slices in the water. Weigh the eggplant down with a smaller bowl filled with water to submerge the slices in the salt water. Soak for at least 1/2 hour, then drain the eggplant and squeeze out/wipe off the moisture before proceeding.
• Mix the flour and cornstarch together and dredge the eggplant until well coated, pat to remove the excess and dip into the beaten egg mixture. Drop eggplant slices into the Panko and press to coat well. Set the breaded eggplant on a rack covered with paper towels until all slices are breaded.
• Fill a skillet with the rice bran oil and heat to 375 degrees. Once you reach temperature, carefully lay slices of eggplant in the oil to brown. Carefully remove the eggplant from the oil and place on a rack with dry paper towels to drain. Repeat until all eggplant is fried. Hold at room temperature for assembly.

For the Spinach and Tomatoes

• Heat 2 tablespoons olive oil in a large sauté pan, add the spinach leaves and cook until wilted. Season with salt and pepper and remove from the skillet. Place in a bowl and hold for assembly.
• Place pepper, salt, ricotta cheese into a non-reactive bowl and toss together until well incorporated. Set aside.
• Wipe the sauté pan dry and add the remaining 2 tablespoons of olive oil. Heat the oil over medium-high heat until it shimmers. Season the tomato slices with salt and pepper and place on the pan. Brown for 1 minute on each side and remove to a platter. Hold for assembly.

To serve

• Place 8 slices of eggplant on a platter. Top each slice with one slice of tomato. Divide the spinach over each. Top the spinach with 1 ounce of ricotta. Place the second slice of eggplant over each to top the “sandwich”. Serve immediately.
• For the sautéed red cabbage
• Heat oil in a cast-iron skillet over medium heat. Add the onions and sauté for 2 to 3 minutes. Add the cabbage and sauté until it is well wilted. Add the vinegar and stir together. Reduce the heat to a simmer and cook for 8 to 10 minutes or until tender. Remove from the heat and keep warm until ready to serve.

For the Barley and Broccoli Risotto

• Add oil to a non-reactive skillet over medium high heat. Heat until shimmering, add garlic and onion and cook until translucent. Add the barley and cook while stirring for 5 minutes. Add the wine and 6 cups of stock. Bring to a boil, then lower to a simmer. Cover the pan and cook for 25 minutes, stirring occasionally. Add the broccoli and the rest of the stock, if needed. Stir together and cover. Leave on simmer for 10 more minutes. Take off the heat, remove cover and add salt and pepper to taste.
• Keep warm until ready to serve.