| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Italian, Cyberealm | 6 | Servings |
INGREDIENTS
| 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 | ts | 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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