Eggplant Di Carnevalle From Loren Martin

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

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 over 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.