Eggplant di carnevalle from loren martin

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 ofer 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.

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

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