White Spaghetti/Eggplant Casserole

one eggplant sliced and dipped in olive oil, sprinkled with
garlic pepper and
roasted at 400 degrees until tender, then cut into bite sized
pieces.

1/3 lb spaghetti cooked

one can of mushrooms

grated parmesan/romano cheese

sliced tomato( 2)

croutons

a white sauce (I used a packaged garlic cheese sauce from D'Avolios)

three eggs/milk/italian seasoning blended up in the blender

mozzerella cheese cut into chunks

pepperoni (ten slices cut in half)

ham (couple of ounces cut into small pieces)


I put a very thin layer of spaghetti sauce on the bottom of a
9 by 13 pan.  Then a later of spaghetti and then layered the other
ingredients (making sure to have three layers of spaghetti)
I then poured the egg/milk mixture over it all, and then poured
the white sauce over that.  Sliced the tomatoes and put on top,
and tucked the croutons around the tomatoes

covered pan with foil and baked at 375 degrees for 30 minutes,
then removed foil and put under broiler for a couple of minutes
let it sit for five minutes before serving.