Cheese Great side dish for any meat. Lightly beat 4 eggs. Coat eggplant with flour, dip in beaten eggs & coat with bread crumbs. Cook in two third C hot oil until lightly browned; drain on paper towels. Place thawed spinach in sieve and squeeze out water. Combine with remaining egg, ricotta and Parmesan cheeses, oregano, basil, garlic, salt & pepper. Prepare sauce mix using water, tomato paste and 1 tbs oil. Spread one third sauce mixture on bottom of greased shallow 3 litre casserole. Layer half eggplant slices over sauce; cover with half spinach mixture and thin layer of sauce. Top with half mozzarella cheese slices and repeat, beginning with eggplant and ending with mozzarella. Cover loosely with foil and bake at 180ºC for 25 minutes. Uncover and bake for 15 to 25 minutes longer, until cheese is melted and browned.