3 eggplants
5 pkgs. (10 oz.) frozen whole leaf spinach
2 lbs. Ricotta cheese
10 eggs
Bread crumbs (Progress Italian style)
Spaghetti sauce
Vegetable oil (for frying eggplant)
1 c. freshly grated Romano cheese
1/4 c. olive oil
1 heaping tsp. minced garlic
2 tsp. garlic and pepper seasoning salt
1 tbsp. parsley flakes
2 tbsp. butter

Peel and slice eggplants. Beat 5 eggs. Dip eggplant in egg and then in bread crumbs. Fry all the eggplant in a large frying pan, with vegetable oil.

Thaw spinach in a strainer, rinse and then strain well.

Saute 1 heaping teaspoon of minced garlic in 1/4 cup of olive oil, add spinach and 2 teaspoons of garlic and pepper seasoning salt, cook for 2 minutes.

In a large bowl, mix 2 pounds Ricotta cheese, 5 eggs, 1 cup freshly grated Romano cheese, 1 tablespoon parsley flakes, little salt and pepper.

In 12 1/4 x 10 1/4 x 2 1/4 inch corning ware bake pan, grease with 2 tablespoons butter and layer as follows:
layer of eggplant
layer of spinach
layer of eggplant
layer of Ricotta cheese mix
layer of spaghetti sauce.

Repeat all of the above again. Bake at 325 degrees for 30 minutes. Remove from oven. Let set for 10 minutes. Cut in squares, serve.