Roasted Eggplant with Fontina, and more

1 eggplant
olive oil
salt
pepper
homemade spaghetti sauce
whole wheat angel hair
fontina
madrigal baby swiss
some kind of stinky cheese that began with the letter R

Preheat oven to 400.

Slice eggplant into 1/4 inch thick pieces. Lay on paper towels and lightly salt. Allow to sweat for about 30 minutes. Remove paper towels and rinse.

Lightly oil eggplant slices and place in baking dish. Bake for about 10 minutes, flip over, and bake another 10 minutes, or until slightly browned. Remove from oven.

Grate cheeses. Pour a layer of sauce into a baking dish, place eggplant slices on top and season with pepper. Cover with a layer of cheese and then another layer of sauce. Repeat with next slices of eggplant, cheese, and top with remaining sauce. Bake at 400 for 15-20 minutes, until cheese is melted and sauce is bubbling. Serve over cooked angel hair pasta.

The second night, we added sauted spinach to the eggplant and sauce mixture. Delicious!

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