It's also simple, easy and relatively quick. Here's what you need:
- One medium-sized eggplant
- One medium-sized yellow squash
- 8-10 whole mushrooms
- Two whole spring onions (big ones if you can get them)
- One can or jar of standard spaghetti sauce (I used a 26.5-ounce can)
- Four ounces mozzarella
- Three ounces grated parmesan
Slice the squash and put in a skillet with hot oil long enough to brown it. Toss in the onions and mushrooms, as well. Cook about six or seven minutes.
Pour the spaghetti sauce into a two-quart casserole dish and mix in veggies. Sprinkle the parmesan liberally over the top (even if you're a conservative; remember "liberal" is the root of "libertarian," so you're OK). Cover the whole mess with the mozzarella and put the dish into a pre-heated 400-degree oven for 30 minutes.
CAUTION: The fried eggplant is so good that it's difficult not to eat it all before putting it into the casserole.
I ate mine with a salad, but I'm not sure that many veggies at one time is good for you. Throw a veggie dog on the grille ... or maybe not; they're awful. You figure it out.