Eggplant Di Carnevalle

Directions

Great side dish for any meat.

Lightly beat 4 eggs. Coat eggplant with flour, dip in beaten eggs and coat with bread crumbs.

Cook in ⅔ cup 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 and pepper.

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

Spread ⅓ sauce mixture on bottom of greased shallow 3-qt casserole.

Layer ½ eggplant slices over sauce; cover with ½ spinach mixture and thin layer of sauce.

Top with ½ mozzarella cheese slices and repeat, beginning with eggplant and ending with mozzarella.

Cover loosely with foil and bake at 350℉ (180℃) F for 25 minutes.

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