Spaghetti and Eggplant
12 oz spaghetti
salt and pepper
1/2 cp flour
1/4 cp olive oil
1 medium onion, chopped
1 clove garlic
1 No. 2 can tomatoes
1/4 cp cubed American Cheese
1 - Cook the spaghretti in lots of salted boiling water until tender but do not overcook it..
2 - Drain and wash with cold water.
3 - Pre eggplant and cut into slices 1/4 inch thick.
4 - Sprinkle with salt and pepper and flour.
5 - Heat oil in large skillet and brown eggplant slices lightly on both sides.
6 - Transfer half the slices to a greased medium casserole and cover with the drained spaghetti.
7 - Brown onion and garlic in skillet.
8 - Add tomatoes, bring to boil and transfer to casserole.
9 - Add remaining eggplant slices and sprinkle with cheese.
10 -Cover and bake until cheese melts.