Title: Eggplant Di Carnevalle From Loren Martin
Categories: Italian
Yield: 6 Servings

5		Eggs
1	lg	Unpeeled eggplant,
		Sliced 1/4 inch thick
1/2		To 2/3 cup flour
		Oil
20	oz	Frozen chopped spinach
1		Pound ricotta cheese
1	tb	Parmesan cheese, grated
2	ts	Oregano leaves
1	ts	Ea basil & minced garlic
1/4	ts	Pepper & 1 tsp salt
1		Envelope dry spaghetti mix
1 3/4	c	Water
6	oz	Tomato paste
1		Pound sliced mozzarella
		Cheese

Great side dish for any meat. Lightly beat 4 eggs. Coat eggplant with flour, dip in beaten eggs & coat with bread crumbs. Cook in 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 1/3 sauce mixture on bottom of greased shallow 3-qt casserole. Layer 1/2 eggplant slices ofer sauce; cover with 1/2 spinach mixture and thin layer of sauce. Top with 1/2 mozzarella cheese slices and repeat, beginning with eggplant and ending with mozzarella. Cover loosely with foil and bake at 350 degrees F for 25 minutes. Uncover and bake for 15 to 25 minutes longer, until cheese is melted and browned.

Adapted from: America's Country Inn Cookbook (The R.T. French Company) Loren Martin, Big Cabin, OK

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