Eggplant Di Carnevalle From Loren Martin Recipe

Eggplant Di Carnevalle From Loren Martin Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
5: Eggs,
1 large: Unpeeled eggplant,
Sliced 1/4 inch thick,
1/2: To 2/3 cup flour,
Oil,
20 ounce: Frozen chopped spinach,
1 Pound: ricotta cheese,
1 tbsp: Parmesan cheese, grated
2 tsp: Oregano leaves,
1 tsp: Ea basil & minced garlic,
1/4 tsp: Pepper & 1 tsp salt,
1 Envelope: dry spaghetti mix,
1 3/4 cup: Water,
6 ounce: Tomato paste,
1 Pound: sliced mozzarella,
Cheese,

Directions:

Great side dish for any meat. Lightly beat 4 eggs. Coat eggplant with
flour, dip in beaten eggs & coat with bread crumbs. Cook in 2/3 C hot
oil until lightly browned; drain on paper towels. Place thawed
spinach in sieve and squeeze out water. Com- bine with remaining
egg, ricotta and Parmesan cheeses, oregano, basil, garlic, salt &
pepper. Prepare sauce mix using water, tomato paste and 1 tbs oil.
Spread 1/3 sauce mixture on bottom of greased shallow 3-qt casserole.
Layer 1/2 eggplant slices over sauce; cover with 1/2 spinach mixture
and thin layer of sauce. Top with 1/2 mozzarella cheese slices and
repeat, beginning with eggplant and ending with mozzarella. Cover
loosely with foil and bake at 350 degrees F for 25 minutes. Uncover
and bake for 15 to 25 minutes longer, until cheese is melted and
browned.


Source from luhu.jp