|Eggplant slice||12 , cut 1/2 inch thick|
|Unbleached white flour||2 Tablespoon|
|Vegetable oil||1 Cup (16 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Onion||1⁄4 Cup (4 tbs), finely chopped|
|Vine ripe tomato sauce||2 Cup (32 tbs)|
|Parsley||1 Tablespoon, finely chopped|
|Parmesan cheese||1 Cup (16 tbs), grated|
|Mozzarella cheese squares||12 (1 Inch Each)|
|Margarine||3 Tablespoon, melted|
Cook Vegeropi, or regular macaroni, according to directions on package.
Toss with margarine and keep warm.
Dip eggplant slices on both sides in flour.
Heat 1 /4 cup of vegetable oil and saute a few eggplant slices at a time, adding more oil to pan as required.
When eggplant is brown on both sides, drain on paper towels.
Season with salt and pepper.
Saute onion in remaining oil until tender and combine with Vine Ripe Tomato Sauce, parsley, and basil.
Simmer 5 minutes.
Stir Vegeroni, or macaroni, into 1 1/2 cups of the tomato sauce and spoon a layer of sauce over the bottom of a shallow baking dish.
Top with a layer of eggplant slices and a sprinkling of Parmesan cheese.
Repeat, using remaining Vegeroni, or macaroni, eggplant slices, and cheese.
Pour over remaining 1/2 cup of tomato sauce and top with Mozzarella cheese squares.
Spoon over melted margarine.
Bake for 30 minutes in a 350 degree oven until top is golden brown and bubbly.