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Eggplant Speghetti With Red Gravy

Mamaw's most valued recipe.

Prep
Cook
Serves 8people
Ingredients
1/2
cup olive oil
2
can tomato paste with 2 Tbs sugar
1
large onion, minced
1/2
can crushed tomatoes (optional)
4
cloves garlic
parsley
eggplant
1/2
pack speghetti
4
cups water
2
cups Romano cheese
1
tbsp basil
Directions
1.
Warm 1/2 cup olive oil in heavy pot and saute onion.
2.
Add tomato past, crushed tomato, and sugar.
3.
Cook down on medium heat for 25 minutes, stirring constantly.
4.
Add 4 cups water., 1/2 cup Romano cheese, basil and garlic; mix well.
5.
Cover and simmer for 2 hours, adding water if needed but not too thin
6.
Remove garlic clove when done.
7.
Boil water per box instructions and drain.
8.
Add 5 Tbs of sauce, 3 cloves garlic, and parsley.
9.
Brush eggplant with olive oil and bake at 375 on top rack until tender.
10.
Layer spaghetti, a little gravy, Romano, and eggplant; repeat until gone.
11.
Top with Italian cheese and parsley.
12.
Bake 45 minutes at 350 degrees F.

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