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-> [Eggplant, Italian, Vegetables, Western European] -> [Eggplant di carnevalle Recipe] |
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Eggplant di carnevalle
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| Artist: |
_ |
| Categories: |
Eggplant, Italian, Vegetables, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 5
| | Eggs | | 1
| large | Unpeeled eggplant | | | Sliced ?inch thick | | 1/2
| | To 2/3 cup flour | | | Oil | | 20
| oz | Frozen chopped spinach | | 1
| | Pound ricotta cheese | | 1
| tbsp | Parmesan cheese, grated | | 2
| tsp | Oregano leaves | | 1
| tsp | Ea basil & minced garlic | | 1/4
| tsp | Pepper & 1 tsp salt | | 1
| | Envelope dry spaghetti mix | | 1 3/4
| cup | Water | | 6
| oz | Tomato paste | | 1
| | Pound sliced mozzarella | | | Cheese |
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Procedures:
| 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. | | 8 | Spread 1/3 sauce mixture on bottom of greased shallow 3-qt casserole. | | 9 | Layer ?eggplant slices ofer sauce; cover with ?spinach mixture and thin layer of sauce. | | 10 | Top with ?mozzarella cheese slices and repeat, beginning with eggplant and ending with mozzarella. | | 11 | Cover loosely with foil and bake at 350 °F for 25 minutes. | | 12 | Uncover and bake for 15 to 25 minutes longer, until cheese is melted and browned. |
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