Name: Eggplant Di Carnevalle From Loren Martin
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

The fact is that a sound and lively truth-basis has been ejected from the premises of modern evangelicalism. Evangelicalism has been dispossessed of truth to such an extent that it is becoming frightening. In its place experience and mysticism are house-sitting the church or, if not these, then church growth pragmatism or an unhealthy preoccupation with the psychological. But the necessary doctrines of the holiness of God and His just wrath, justification by faith alone, the transforming nature of regeneration, the sovereignty of God over all of creation and in salvation itself, the nature and extent of grace in justification and in sanctification – doctrines upon which the earlier revivals thrived – have been considered unimportant and useful only for wizened old theologs holed up in ivory towers who do not relate to the church’s future.

Jim Elliff

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 ofer 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.
Adapted from:  America's Country Inn Cookbook (The R.T. French
Company) Loren Martin, Big Cabin, OK
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

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