*  Exported from  MasterCook  *
 
                  EGGPLANT DI CARNEVALLE FROM LOREN MARTIN
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Cyberealm
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    Eggs
    1       lg           Unpeeled eggplant,
                         Sliced 1/4 inch thick
      1/2                To 2/3 cup flour
                         Oil
   20       oz           Frozen chopped spinach
    1                    Pound ricotta cheese
    1       tb           Parmesan cheese, grated
    2       ts           Oregano leaves
    1       t            Ea basil & minced garlic
      1/4   ts           Pepper & 1 tsp salt
    1                    Envelope dry spaghetti mix
    1 3/4   c            Water
    6       oz           Tomato paste
    1                    Pound sliced mozzarella
                         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 2/3 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 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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