Name: Eggplant Di Carnevalle
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

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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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