Instructions: Great side dish for any meat. Lightly beat 4 eggs.

Coat aubergine 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 aubergine slices over sauce; cover with 1/2 spinach mixture and thin layer of sauce. Top with 1/2 mozzarella cheese slices and repeat, beginning with aubergine 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.

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