Eggplant Di Carnevalle From Loren Martin
| Yield: | 6 Servings |
| Categories: | Italian |
| 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 | |
| Cheese |
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