Yield: 6 servings
|1 large||Unpeeled eggplant,|
|\N \N||Sliced 1/4 inch thick|
|½ \N||To 2/3 cup flour|
|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|
|6 ounces||Tomato paste|
|1 \N||Pound sliced mozzarella|
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