Yield: 6 Servings
Measure | Ingredient |
---|---|
5 \N | Eggs |
1 large | Unpeeled eggplant, |
\N \N | Sliced 1/4 inch thick |
½ \N | To 2/3 cup flour |
\N \N | Oil |
20 ounces | Frozen chopped spinach |
1 \N | 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 \N | Envelope dry spaghetti mix |
1¾ cup | Water |
6 ounces | Tomato paste |
1 \N | Pound sliced mozzarella |
\N \N | Cheese |
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