Eggplant Di Carnevalle From Loren Martin Recipe

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Mexican Burrito Recipes

Ingredients:

5 eggs
1 large unpeeled eggplant,
1 sliced 1/4 inch thick
1/2 to 2/3 cup flour
1 oil
20 oz frozen chopped spinach
1 pound ricotta cheese
1 tbsp parmesan cheese, grated
2 tsp oregano leaves
1 tsp ea basil & minced garlic
1/4 tsp pepper & 1 tsp salt
1 envelope dry spaghetti mix
1 3/4 cup water
6 oz tomato paste
1 pound sliced mozzarella
1 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.

Servings: 6

 

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Other things are just food. But chocolate's chocolate. Patrick Skene Catling

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