1 pound spaghetti
1 (4 ounce) can diced eggplant with juice
4 slices bacon
4 ounces shredded mozzarella cheese
4 ounces canned grilled mushrooms, drained
8 ounces shredded mozzarella cheese
1/4 cup olive oil
3 cups bread flour
Bake spaghetti and eggplant slices in microwave for 7 minutes. Remove the eggplant and return them to the oven for 20 minutes, or until they are done.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess grease off from pan and set aside to dry.
Whisk together eggplant juice and vinegar in microwave or on the spot in a medium saucepan; dip the eggplant slices in tomato juice and eggplant vinegar mixture.
Spread cheese and oil over eggplant and bacon slices, sprinkle liberally with cream cheese.
Bake uncovered for 1 hour in preheated oven. Let cool and chill for at least one hour before slicing.