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Eggplant di carnevalle

Eggplant di carnevalle
Main Ingredient: Cheese Eggs Eggplant Spinach

Cuisine: Italian

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Eggplant di carnevalle ingredients

  • 5 Eggs
  • 1 large Unpeeled eggplant
  • Sliced ¼ inch thick
  • 2483527⁄624973141 To 2/3 cup flour
  • Oil
  • 20 oz Frozen chopped spinach
  • 1 Pound ricotta cheese
  • 1 T Parmesan cheese, grated
  • 2 t Oregano leaves
  • 1 t Ea basil & minced garlic
  • 2483527⁄624973141 t Pepper & 1 tsp salt
  • 1 Envelope dry spaghetti mix
  • 372529⁄-2009260032 c water
  • 6 oz Tomato paste
  • 1 Pound sliced mozzarella
  • Cheese

Cooking 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.


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