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Ingredients Jump to Instructions ↓

  1. 5 Eggs

  2. 1 lg Unpeeled eggplant,

  3. 1/4 inch thick 1/2 To 2/3 cup flour

  4. Oil 20 oz Frozen chopped spinach

  5. 1 Pound ricotta cheese

  6. 1 tb Parmesan cheese, grated

  7. 2 ts Oregano leaves

  8. 1 ts Ea basil & minced garlic

  9. 1/4 ts Pepper &

  10. 1 tsp salt

  11. 1 Envelope dry spaghetti mix

  12. 1 3/4 c Water

  13. 6 oz Tomato paste

  14. 1 Pound sliced mozzarella

  15. 4 eggs. Coat eggplant with flour, dip in beaten eggs & coat with bread crumbs. Cook in

  16. 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

  17. 1/3 sauce mixture on bottom of greased shallow 3-qt casserole. Layer

  18. 1/2 eggplant slices over sauce; cover with

  19. 1/2 spinach mixture and thin layer of sauce. Top with

  20. 1/2 mozzarella cheese slices and repeat, beginning with eggplant and ending with mozzarella. Cover loosely with foil and bake at

  21. 350 degrees F for 25 minutes. Uncover and bake for 15 to 25 minutes longer, until cheese is melted and browned.

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