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

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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 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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