Eggplant Di Carnevalle Recipe

Name: Eggplant Di Carnevalle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large eggs; 1 large eggplant unpeeled, sliced 1/4 inch thick; ⅔ cup flour, all-purpose; 1 x vegetable oil; 20 ounces spinach chopped, frozen; 1 pound ricotta cheese; 1 tablespoon parmesan, parmigiano-reggiano cheese, grated grated; 2 teaspoons oregano; 1 teaspoon basil; 1 3/4 cups water; 6 ounces tomato paste; 1 pound mozzarella cheese sliced

Servings: persons

5 large eggs
1 large eggplant unpeeled, sliced 1/4 inch thick
⅔ cup flour, all-purpose
1 x vegetable oil
20 ounces spinach chopped, frozen
1 pound ricotta cheese
1 tablespoon parmesan, parmigiano-reggiano cheese, grated grated
2 teaspoons oregano
1 teaspoon basil
1 3/4 cups water
6 ounces tomato paste
1 pound mozzarella cheese sliced

1
Great side dish for any meat.
2
Lightly beat 4 eggs.
3
Coat eggplant with flour, dip in beaten eggs and coat with bread crumbs.
4
Cook in 23 cup hot oil until lightly browned; drain on paper towels.
5
Place thawed spinach in sieve and squeeze out water.
6
Com- bine with remaining egg, ricotta and Parmesan cheeses, oregano, basil, garlic, salt and pepper.
7
Prepare sauce mix using water, tomato paste and 1 tablespoon oil.
8
Spread 13 sauce mixture on bottom of greased shallow 3-qt casserole.
9
Layer 1/2 eggplant slices over sauce; cover with 1/2 spinach mixture and thin layer of sauce.
10
Top with 1/2 mozzarella cheese slices and repeat, beginning with eggplant and ending with mozzarella.
11
Cover loosely with foil and bake at 350F (180C) F for 25 minutes.
12
Uncover and bake for 15 to 25 minutes longer, until cheese is melted and browned.

1057

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 large eggs, 1 large eggplant unpeeled, sliced 1/4 inch thick, ⅔ cup flour, all-purpose, 1 x vegetable oil, and more.

Yes, Eggplant Di Carnevalle falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Di Carnevalle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions