| 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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