1 eggplant
Salad oil
1 can stewed tomatoes, drained
2 tbsp. Italian style spaghetti mix
2 tbsp. lemon juice
Swiss or Cheddar cheese

Slice eggplant 1/2 inch thick. Brush both sides with salad oil. Brown both sides under broiler until just beginning to brown.

In a well greased casserole, place a layer of eggplant, then a layer of stewed tomatoes. Sprinkle with spaghetti sauce and lemon juice. Continue layers as desired. Top with slices of Swiss or Cheddar cheese. Bake at 350 degrees F. for 45 minutes.