2 large eggplants, sliced
1 cup cream or milk
2 tbsp. unbleached white flour or 1 tablespoon
cornstarch
2 eggs
2 tbsp. fresh Italian parsley
1/2 lb spinach and ricotta ravioli
1/4 cup chopped spinach
1 cup seasoned bread crumbs
1 1/2 cups shredded cheese (mozzarella, provolone, etc)
1 (16 oz.) jar pasta sauce
1/2 tsp. dried basil or 1 tbsp. fresh basil, minced
1/4 tsp, dried oregano
3 cloves garlic, minced
1/4 cup extra-virgin olive oil
garlic and onion powder (for sprinkling)

Beat eggs slightly, add cream, flour and parsley; beat until mixed well. Set aside. Slice eggplant 1/2-inch thick. Layer single thickness in a greased casserole dish. Drizzle with olive oil, sprinkle with garlic and onion powder and breadcrumbs. Top with a few tablespoons of cheese, then some pasta sauce.

Add a single layer of thawed ravioli. Top with sauce and a few tablespoons of cheese. Add another layer of eggplant, a drizzle of oil, a sprinkle of fresh garlic, basil and oregano, then sprinkle breadcrumbs evenly over the top. Add another layer of cheese, then some sauce, then another layer of ravioli.

Continue in this way until all ingredients are used, ending with a layer of eggplant, oil, breadcrumbs, sauce and cheese. Bake in a preheated 375°F oven, covered with foil, for about 40 minutes. Remove foil, sprinkle with a little cheese and heat at 350°F for another 10-15 minutes or until cheese melts.

Servings: 8

Submitted by: CM