Eggplant in the Middle, Good Stuff All Around

Lovely chirrin', grandpa's been in the kitchen with his experimenting apron on and tonight's surprise is Mother Smith's World Famous Eggplant Thingy. And it's good.

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 eggplant (1/2 inch) and quarter the slices. Coat (I use whole wheat flour with salt and hefty pepper) and fry in a light oil until crisp. Remove and set aside.

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.