Cut the skin from the eggplant, cut slices on the long side of the eggplant about 1/4 inch thick. Pat the slices dry. Fry slices until brown and tender, then lay on paper towel to absorb excess oil.

Pour the sauce into a saucepan, place the slices of eggplant into the sauce and allow to simmer on low heat for about 15 minutes to allow the sauce to pick up the flavor of the eggplant, the eggplant should be tender and shred somewhat easily.

Cook the spaghetti al dente and drain well in a colander, return the pasta to the pot and add just enough sauce to coat it. Plate the pasta into individual serving dishes, then cover each with the remaining sauce. Top each with the Romano cheese and serve with garlic bread from the bakery and a salad from the produce department for a meal you will truly enjoy.