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Add a photoServings: 6
Ingredients
- 5 x Large eggs
- 1 lrg Unpeeled eggplant,
- Â Â Sliced 1/4 inch thick
- 1/2 x To 2/3 c. flour
- Â Â Oil
- 20 ounce Frzn minced spinach
- 1 lb ricotta cheese
- 1 Tbsp. Parmesan cheese, grated
- 2 tsp Oregano leaves
- 1 tsp Ea basil & chopped garlic
- 1/4 tsp Pepper & 1 tsp salt
- 1 env dry spaghetti mix
- 1Â 3/4 c. Water
- 6 ounce Tomato paste
- 1 lb sliced mozzarella
- Â Â Cheese
Directions
- Great side dish for any meat. Lightly beat 4 Large eggs.
- Coat eggplant with flour, dip in beaten Large eggs & coat with bread crumbs. Cook in 2/3 C warm oil till 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 mix on bottom of greased shallow 3-quart casserole. Layer 1/2 eggplant slices over sauce; cover with 1/2 spinach mix 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 min. Uncover and bake for 15 to 25 min longer, till cheese is melted and browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 513g | |
| Recipe makes 6 servings | |
| Calories 528 | |
| Calories from Fat 281 | 53% |
| Total Fat 31.68g | 40% |
| Saturated Fat 17.47g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 270mg | 90% |
| Sodium 951mg | 40% |
| Potassium 1110mg | 32% |
| Total Carbs 25.88g | 7% |
| Dietary Fiber 8.3g | 28% |
| Sugars 8.34g | 6% |
| Protein 38.63g | 62% |
