1 lb. spaghetti
1 lg. eggplant
1 lg. can tomatoes
1 clove garlic
1 minced onion
2 oz. grated Parmesan cheese
1 tbsp. chopped parsley
4 tbsp. olive oil
1/2 c. peanut oil
1 tbsp. sugar
Salt, pepper, and oregano to taste

Place olive oil in saucepan. Add onion, minced garlic and parsley and cook about 3 minutes. Add tomatoes, sugar and salt, pepper and oregano to taste. Simmer slowly for 1 hour. Stir frequently.

Meanwhile, slice eggplant about 1/2 inch thick. Sprinkle salt on each slice. Put in colander and allow to drain for 20 minutes. Then, rinse in cold water and pat dry with absorbent paper.

Fry slices in hot peanut oil until lightly browned and soft. When done, set aside and keep hot. Cook spaghetti using directions on package. Drain; place on platter and pour tomato sauce over it. Place eggplant slices on top and sprinkle generously with the cheese. Serve hot. Serves 4-6.