Eggplant Di Carnevalle

Categories: Italian | Cyberealm

Serves: 6 Servings

Ingredients:

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

Instructions:
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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