Eggplant
Olive oil
Tomato sauce
Whole wheat pasta (spaghetti or macaroni)
Parmesan or Romano cheese

Cut eggplant into 1/8 to 1/4 inch slices. Fry eggplant in olive oil or olive/vegetable oil blend until lightly browned. Use paper towel to absorb oil. Cook pasta and strain. Place pasta in a large bowl. Stir in half of tomato sauce. Add eggplant on top. Add remaining sauce. Sprinkle with Parmesan or Romano cheese. Buon' Appetito!