Two Great Recipes...

We have been blessed by the most amazing people who have continued to care for our family during my mom's death. During that time, we've also had people bring us some absolutely AMAZING food....so I asked for a few of the recipes...and figured I would share with the generosity that so many have shown us.

Rhonda's Eggplant Parmesan

1-2 large eggs (depending on the size of the eggplant)
1 TBS water
1-2 cups Italian seasoned breadcrumbs (depending on size of eggplant)
1 large eggplant, peeled & cut into slices
3–4 TBS olive oil
4 oz. bag grated parmesan cheese
8 oz. bag grated mozzarella cheese
1 jar pasta sauce

Whisk together egg(s) and water until blended. Dip eggplant slices in egg mixture and then dredge in breadcrumbs. Cook eggplant in olive oil in a large skillet over medium high heat 4 min. per side or until tender. Arrange ½ of eggplant in a single layer in a lightly greased baking dish. Sprinkle with some of both cheeses. Repeat layer. Pour pasta sauce over top and bake covered at 375 for 35 minutes. Uncover and sprinkle remaining cheese on top and bake for an additional 10 minutes or until cheese melts.

Michele's BAKED SPAGHETTI

1 CUP CHOPPED ONION
1 CUP CHOPPED GREEN PEPPER
1 TBSP BUTTER
1 (28 OZ) CAN TOMATOES
1 (4 OZ) CAN MUSHROOMS
1 (2 ¼ OZ) CAN OLIVES
2 TSP DRIED OREGANO
1 LB GROUND BEEF (80/20) BROWNED & DRAINED
12-16 OZ SPAGHETTI, COOKED & DRAINED
2 CUPS SHREDDED CHEDDAR CHEESE
1 CAN CREAM OF MUSHROOM SOUP
¼ CUP WATER
¼ CUP PARMESAN

Saute green pepper and onion in pepper till tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef and simmer uncovered for 10 minutes. Place half of the drained spaghetti in a greased 9x13x2-inch baking dish. Top with half the tomato meat sauce. Sprinke with one cup cheddar cheese. Repeat layers. Mix the soup and water till smooth. Pour over the casserole. Sprinkle with parmesan cheese. Bake uncovered at 350 degrees for 30-35 minutes.