Eggplant di carnevalle
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Eggs | |
| 1 | large | Unpeeled eggplant, |
| Sliced 1/4 inch thick | ||
| ½ | To 2/3 cup flour | |
| Oil | ||
| 20 | ounces | Frozen chopped spinach |
| 1 | Pound ricotta cheese | |
| 1 | tablespoon | Parmesan cheese, grated |
| 2 | teaspoons | Oregano leaves |
| 1 | teaspoon | Ea basil & minced garlic |
| ¼ | teaspoon | Pepper & 1 tsp salt |
| 1 | Envelope dry spaghetti mix | |
| 1¾ | cup | Water |
| 6 | ounces | 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 ⅔ 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 ⅓ sauce mixture on bottom of greased shallow 3-qt casserole. Layer ½ eggplant slices over sauce; cover with ½ spinach mixture and thin layer of sauce. Top with ½ 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