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Receta Aubergine Di Carnevalle From Loren Martin
by Global Cookbook

Aubergine Di Carnevalle From Loren Martin
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Ingredientes

  • 5 x Large eggs
  • 1 lrg Unpeeled aubergine, Sliced 1/4 inch thick
  • 1/2 x To 2/3 c. flour 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
  • 1 3/4 c. Water
  • 6 ounce Tomato paste
  • 1 lb sliced mozzarella Cheese

Direcciones

  1. Great side dish for any meat. Lightly beat 4 Large eggs.
  2. Coat aubergine 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 aubergine 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 aubergine and ending with mozzarella.
  3. 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.