Recipe - Eggplant Di Carnevalle From Loren Martin

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 ofer 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.

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