Aubergine Di Carnevalle From Loren Martin Recipe

• 5 x Large eggs
• 1 lrg Unpeeled aubergine, Sliced 1/4 inch thick
• 1/2 x To 2/3 c. flour Oil
• 20 ounce Frzn minced spinach
• 1 lb ricotta cheese
• 1 Tbsp. Parmesan cheese, grated
• 2 tsp Oregano leaves
• 1 tsp Ea basil & chopped garlic
• 1/4 tsp Pepper & 1 tsp salt
• 1 env dry spaghetti mix
• 1 3/4 c. Water
• 6 ounce Tomato paste
• 1 lb sliced mozzarella Cheese

1. Great side dish for any meat.
2. Lightly beat 4 Large eggs.
3. Coat aubergine with flour, dip in beaten Large eggs & coat with bread crumbs.
4. Cook in 2/3 C warm oil till 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.
8. Spread 1/3 sauce mix on bottom of greased shallow 3-quart casserole.
9. Layer 1/2 aubergine slices over sauce; cover with 1/2 spinach mix and thin layer of sauce.
10. Top with 1/2 mozzarella cheese slices and repeat, beginning with aubergine and ending with mozzarella.
11. Cover loosely with foil and bake at 350 degrees F for 25 min.
12. Uncover and bake for 15 to 25 min longer, till cheese is melted and browned.

eggs, aubergine, flour oil, minced spinach, ricotta cheese, parmesan cheese, oregano, garlic, pepper, water, tomato paste, mozzarella cheese

Taken from cookeatshare.com/recipes/aubergine-di-carnevalle-from-loren-martin-71491 (may not work)