Eggplant Di Carnevalle

5 eggs
1 large unpeeled eggplant, sliced 1/4 inch thick
1/2 to 2/3 cup flour
20 ounces frozen chopped spinach
1 pound ricotta cheese
1 tablespoon parmesan cheese, grated
2 teaspoons oregano leaves
1 tablespoon each basil and minced garlic
1/4 teaspoon pepper
1 teaspoon salt
1 envelope dry spaghetti mix
1-3/4 cups water
6 ounces tomato paste
1 pound sliced mozzarella cheese

Lightly beat 4 eggs. Coat eggplant with flour, dip in beaten eggs and coat with bread crumbs. Cook in 2/3 cup hot oil until lightly browned; drain on paper towels.

Place thawed spinach in sieve and squeeze out water . Combine with remaining egg, ricotta and Parmesan cheeses, oregano, basil, garlic, salt and pepper. Prepare sauce mix using water, tomato paste and 1 tablespoon oil.

Spread 1/3 sauce mixture on bottom of greased shallow 3-qt casserole. Layer 1/2 eggplant slices over 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.

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