Dominex
Eggplant Di Carnevalle
- 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 ¾ Cup Water
- 6 oz. Tomato Paste
- 1 lb. Sliced Mozzarella Cheese
Place thawed spinach 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 mixture on the bottom of a greased
shallow three (3) quart casserole dish.
Layer ½ Dominex Eggplant Cutlets over sauce; cover
with ½ of the spinach mixture and a thin layer of
sauce. Top with ½ of the mozzarella cheese slices
and repeat ending with mozzarella.
Cover loosely with foil and back at 350 degrees for
20 minutes. Uncover and back for 15 minutes longer,
until cheese is melted and browned. Serves 6.
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