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5 | eggs |
1 gross | Unpeeled eggplant, |
| Sliced 1/4 inch thick |
1/2 | To 2/3 cup flour |
| oil |
20 x ca. 30 g | Spinach frozen, chopped |
1 | Pound ricotta cheese |
1 Esslöffel | parmesan grated |
2 Teelöffel | Oregano leaves |
1 Teelöffel | Ea basil & minced garlic |
1/4 Teelöffel | Pepper & 1 tsp salt |
1 | Envelope dry spaghetti mix |
1 3/4 Tasse | water |
6 x ca. 30 g | tomato paste |
1 | Pound sliced mozzarella |
| cheese |
Great side dish for any meat. Lightly beat 4 eggs. Coat eggplant with flour, dip in beaten eggs & coat with bread crumbs. Cook in 2/3 C hot oil until 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 mixture on bottom of greased shallow 3-qt casserole. Layer 1/2 eggplant slices ofer sauce; cover with 1/2 spinach mixture 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 minutes. Uncover and bake for 15 to 25 minutes longer, until cheese is melted and browned.
Adapted from: America's Country Inn Cookbook (The R.T. French Company) Loren Martin, Big Cabin, Ok
315-786-1120
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