September 2008
Dominex Eggplant Di Carnevalle
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6
Ingredients:
- 6 ea. Dominex Eggplant Cutlets
- 20 oz. frozen chopped spinach
- 1 tsp. salt
- ¼ tsp. pepper
- 1 egg
- 1 lb. ricotta cheese
- 1 tsp. parmesan cheese – grated
- 2 tsp. oregano leaves
- 1 tbp. each basil and minced garlic
- 1 tsp. oil
- 1 envelope dry spaghetti mix
- 1 cup water
- 6 oz. tomato paste
- 1 lbs. sliced mozerella cheese
Instructions:
Place thawed spinach
leaves in sieve and squeeze out excess water. Combine
with egg, ricotta, parmesan, oregano, basil, garlic,
salt and pepper. Prepare sauce mix using water, tomato
paste, dry spaghetti mix and oil. Spread 1/3 of the sauce
on the bottom of a greased shallow three (3) quart casserole
dish.
Layer Dominex Eggplant Cutlets over sauce; cover with
the spinach mixture and a thin layer of sauce. Top with
of mozzarella cheese slices and repeat ending with mozzarella.
Cover loosely with foil and bake at 350 degrees for
20 minutes. Uncover and bake for 15 minutes longer, until
cheese is melted and browned.
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