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- 1 eggplant, sliced to about 3/8" thick
- a little milk
- ~1cup flour
- necessary spices: lots of garlic, basil, oregano, a pinch of black pepper
- optional spices: some Tony's or a little cayenne, thyme, rosemary, sage, or other Mediterranean leaf herbs
- tomato sauce, spiced to taste
- spaghetti, cooked
- Spread a thin layer of tomato sauce (spiced to taste) on the bottom of a casserole dish.
- Dip slices of eggplant in milk, then into spiced flour. Place them on the bottom of the casserole pan (slicing some to fit if necessary) until it's covered.
- Spoon some sauce onto each slice of eggplant.
- Sprinkle on some shredded mozzarella or similar mild, melty cheese over the top
- Repeat the last three steps to add another layer. A medium eggplant will make about 2-2½ layers in a 9x13 pan. Cut pieces to fit or arrange to look nice when you start running out.
- For the top layer, pour the remaining sauce over all to cover it, then put on a generous sprinkling of cheese to mostly cover the top.
- Cover the casserole (with aluminum foil or a pan) well (too much exposure to air/heat will dry out and brown the cheese)
- Bake at 350°F for at least an hour.
- Serve over spaghetti.