Recipe - Eggplant Di Carnevalle

5 Eggs
1 lg Unpeeled eggplant,
Sliced One fourth inch thick
One half To 2/3 cup flour
Oil
20 ounce Frozen chopped spinach
1 Pound ricotta cheese
1 tablespoon Parmesan cheese, grated
2 teaspoon Oregano leaves
1 teaspoon Ea basil & minced garlic
One fourth teaspoon Pepper & 1 tsp salt
1 Envelope dry spaghetti mix
1 Three fourths cup Water
6 ounce Tomato paste
1 Pound cut or sliced up mozzarella
Cheese

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 3qt
casserole. Layer One half eggplant slices over sauce; cover
with One half spinach mixture and thin layer of sauce. Top
with One half 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