1 Eggplant smooth and round,skinned & sliced thin

Italian flavored breadcrumbs to dredge

2 eggs scrambled in wide bowl

2 cloves garlic, sliced

olive oil to fry in

2 cans crushes tomatoes

oregano,salt & pepper, hot crushed pepper

1 8 oz. pkg shredded mozzarella cheese low moisture

1 box good spaghetti

Heat olive oil in  our Oversized Element Skillet

Dip sliced eggplant in eggs and dredge through breadcrumbs

Fry in skillet until a nice golden brown

Lay flat on brown paper bags to drain

Brown garlic in olive oil in our Chef's Sercret by Maxim Pots

When garlic is golden brown add crushed tomatoes and seasonings

Cook for about 45 minutes

Layer eggplant, sauce & mozzerella cheese in  our Appolia Gormet Bakeware

Until eggplant is hot and cheese is melted

Serve with a side of spaghetti & salad--- DELICIOUS

Also makes great leftover for sandwiches!!!!!

For additional recipes just email me magnolia1321@bellsouth.net  with a request and I will be happy to help.