Eggplant Di Carnevalle
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
|
|
| 1 | large |
eggplant
unpeeled, sliced 1/4 inch thick |
*
|
| ⅔ | cup |
all-purpose flour
|
|
| 1 | x |
vegetable oil
|
*
|
| 20 | ounces |
spinach
chopped, frozen |
|
| 1 | pound |
ricotta cheese
|
|
| 1 | tablespoon |
Parmesan cheese
grated |
|
| 2 | teaspoons |
oregano
|
|
| 1 | teaspoon |
basil
|
*
|
| 1 ¾ | cups |
water
|
|
| 6 | ounces |
tomato paste
|
|
| 1 | pound |
mozzarella cheese
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
|
|
| 1 | large |
eggplant
unpeeled, sliced 1/4 inch thick |
*
|
| 158 | ml |
all-purpose flour
|
|
| 1 | x |
vegetable oil
|
*
|
| 578 | ml/g |
spinach
chopped, frozen |
|
| 453.6 | g |
ricotta cheese
|
|
| 15 | ml |
Parmesan cheese
grated |
|
| 1E+1 | ml |
oregano
|
|
| 5 | ml |
basil
|
*
|
| 414 | ml |
water
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 453.6 | g |
mozzarella cheese
sliced |
|
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.
