1 med. eggplant
1 lg. jar Ragu sauce
1 stick butter
Seasoned bread crumbs
1 lb. leftover meat (cooked sausage, hamburger or pepperoni slices)
Mozzarella cheese slices

Pare eggplant, slice 1/4 inch thick and soak in lightly salted water. Weight down with saucer or bowl. Melt butter, dry eggplant slices. Dip in melted butter to cover both sides. Toss in bread crumbs. Place on baking sheet that has been lightly greased.

Heat Ragu in pan, mix in leftover meat or place meat directly on breaded eggplant slices. Spoon Ragu on top to cover (but not drown!) Bake at 350 degrees for 20 minutes. Top with sliced cheese and brown. Serve with salad. A favorite of Byron's.