Pasta with Eggplant



2 Medium Size Eggplant
1 lb. Thin Spaghetti
26 oz. Jar Marinara Sauce
Cup Olive Oil for Frying
Cup Grated Romano Cheese


Cut skin from eggplant, cut slices on the long side of the eggplant about inch thick. Pat the slices dry. Fry slices until brown and tender, then lay on paper towel to absorb excess oil.

Pour the sauce into a saucepan, place the slices of eggplant into the sauce and allow to simmer on low heat for about 15 minutes to allow the sauce to pick up the flavor of the eggplant.

Cook the thin spaghetti al dente and drain well in a colander, return the pasta to the pot and add just enough sauce to coat the pasta. Plate the pasta into individual serving dishes, then cover each with the remaining sauce. Top each with the Romano cheese and serve.

Great with garlic bread from the bakery and a salad from the produce department for a meal you will truly enjoy.