Eggplant di carnevalle

1. Great side dish for any meat.
2. Lightly beat 4 eggs.
3. Coat eggplant with flour, dip in beaten eggs & coat with bread crumbs.
4. Cook in 2/3 c hot oil until lightly browned; drain on paper towels.
5. Place thawed spinach in sieve and squeeze out water.
6. Com- bine with remaining egg, ricotta and parmesan cheeses, oregano, basil, garlic, salt & pepper.
7. Prepare sauce mix using water, tomato paste and 1 tbs oil. Spread 1/3 sauce mixture on bottom of greased shallow 3-qt casserole.
8. Layer ½ eggplant slices ofer sauce; cover with ½ spinach mixture and thin layer of sauce.
9. Top with ½ mozzarella cheese slices and repeat, beginning with eggplant and ending with mozzarella.
10. Cover loosely with foil and bake at 350 °F for 25 minutes.
11. Uncover and bake for 15 to 25 minutes longer, until cheese is melted and browned.