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Eggplant Di Carnevalle From Loren Martin

Eggplant Di Carnevalle From Loren Martin is built on Ricotta Cheese, Parmesan Cheese Grated, Pepper & Salt, Water, and Tomato Paste. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 lb
• 1 tbsp
• 1/4 tsp
• 1 3/4 cup
• 6 oz

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

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

3. 3

   Oil 20 oz Frozen chopped spinach

4. 4

   1 Envelope dry spaghetti mix 1 3/4 c Water 6 oz Tomato paste

5. 5

   Great side dish for any meat.

6. 6

   Lightly beat 4 eggs.

7. 7

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

8. 8

   Place thawed spinach in sieve and squeeze out water.

9. 9

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

10. 10

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

11. 11

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

12. 12

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

13. 13

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

14. 14

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