VSANNICE@weizmann.weizmann.ac.il (Annice Grinberg) (06/12/91)
Here is a filling and tasty eggplant main dish that we had last weekend. 2 large eggplants, unpeeled sliced into 1/4" rounds 2 pounds lean chopped meat 12 oz.thin spaghetti, cooked and drained about 6 cups seasoned tomato sauce oil salt, pepper, garlic powder If desired, salt the eggplant slices and let sit for 1/2 to 1 hour. Rinse and dry. (I do this from habit, but you can eliminate this step.) Place slices on oiled or Pammed cookie sheets. Sprinkle with salt (omit if you salted previously), pepper, and garlic powder. Brush lightly with oil. Bake in a hot oven (about 400F) till soft (15-20 minutes). Meanwhile, browm the meat without additional fat in a large skillet. Drain any fat that is released. In a large cassrole dish, put a thin layer of the sauce. Put 1/3 of the eggplant slices over this. Put the spaghetti over the eggplant. Pour some of the sauce over this. Put another third of the eggplant in. Cover with the meat. Pour more sauce over. Add the rest of the eggplant and finish off with a thin layer of sauce. Bake about 40-45 minutes at 350F. Serves 8-10.