Eggplant Di Carnevalle From Loren Martin

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 ofer 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.

Adapted from: America's Country Inn Cookbook (The R.T. French
Company) Loren Martin, Big Cabin, OK

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

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