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Eggplant Di Carnevalle From Loren Martin

Make Eggplant Di Carnevalle From Loren Martin at home with Eggs, Lg Unpeeled Eggplant Sliced Inch Thick, Flour Oil, Frozen Chopped Spinach, and Ricotta Cheese. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 5
• 1
• 1/2
• 20 oz
• 1 lb
• 1 tbsp
• 2 tsp
• 1
• 1/4 tsp
• 1 envelope
• 1 3/4 cup
• 6 oz
• 1 lb

Method (preview)

1. 1

   Great side dish for any meat.

2. 2

   Lightly beat 4 eggs.

3. 3

   Cook in 2/3 C hot oil until lightly browned; drain on paper towels.

4. 4

   Place thawed spinach in sieve and squeeze out water.

5. 5

   Prepare sauce mix using water, tomato paste and 1 tbs oil.

6. 6

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

7. 7

   Layer 1/2 eggplant slices over sauce; cover with 1/2 spinach mixture and thin layer of sauce.

8. 8

   Top with 1/2 mozzarella cheese slices and repeat, beginning with eggplant and ending with mozzarella.

9. 9

   Cover loosely with foil and bake at 350 degrees F for 25 minutes.

10. 10

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