Ingredients
- 5 eggs
- 1 dry spaghetti mix (envelope)
- 1 3/4 c water
- 1 pound ricotta cheese
- 1 pound mozzarella (sliced)
- 6 oz tomato paste
- 5/8 cup flour
- 20 oz spinach (frozen chopped)
- 1 tb parmesan cheese
- 2 ts oregano leaves
- 1 tsp salt
- 1 ts basil
- 1/4 ts pepper
- 1 slice unpeeled eggplant
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 2/3 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 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.