🫙 From the Spice Rack
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
maineasy
Ingredients8 items
Ingredients
- 5eggs
- 1large unpeeled eggplant,
- 1Poundricotta cheese
- 1tbsp parmesan cheese, grated
- 2tsp oregano leaves
- 1tsp ea basil & minced garlic
- 1/4tsp pepper & 1 tsp salt
- 1envelope dry spaghetti mix
Directions
- 1
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 Parme
- 2
Lightly beat 4 eggs
- 3
Coat eggplant with flour, dip in beaten eggs & coat with bread crumbs
- 4
Cook in 2/3 C hot oil until lightly browned
- 5
drain on paper towels
- 6
Place thawed spinach in sieve and squeeze out water
- 7
Com- bine with remaining egg, ricotta and Parmesan cheeses, oregano, basil, garlic, salt & pepper
- 8
Prepare sauce mix using water, tomato paste and 1 tbs oil