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Italian Eggplant 

Tidewater on the Half Shell
Page 252


  • 1 eggplant, thinly sliced
  • 2 summer or zucchini squash, thinly sliced
  • 1 cup uncooked spaghetti in 1-inched pieces
  • 1 cup sliced celery
  • 1 green pepper, thinly sliced
  • 8 ounces Mozzarella cheese, grated
  • 2 8-ounce cans tomato sauce
  • ¼ cup water
  • 2 tsp. Worcestershire sauce
  • ½ tsp. salt
  • 1 garlic clove, minced
  • Pinch oregano


Combine tomato sauce, water, Worcestershire, salt, garlic and oregano. Layer half of vegetables, spaghetti, cheese and tomato mixture in greased 3-quart casserole in order listed.  Repeat process.  Bake, covered, at 350 degrees for 1 ½ hours.  For a heartier dish, add a layer of browned ground beef. Serves 8.