Eggplant Casserole

Eggplant was Daddy's (Carl H) favorite. The way I remember him fixing it was sliced, dredged in flour and pepper, and fried in plenty of oil.

• 4 cup peeled, diced eggplant
• 1½ cup diced celery
• 3 tablespoon minced onion
• 1 cup raw spaghetti
• 1 can undiluted tomato soup
• 2 tablespoon salad oil
• ¾ cup water
• 2 tablespoon Worchestershire sauce
• 1 ½ t salt

Layer first 4 ingrediants in a greased, 2-quart casserole. Combine the rest of the ingrediants and pour over the casserole. Bake covered in 325ºF oven 1½ hours.

Source: Grace's recipe file