2 medium onions, sliced

1/4 kg eggplant, cut into small cubes
1 pouch (250g.) spaghetti sauce
20 pcs. sliced bread
100 g. grated quick melt cheese

Saute onions and eggplant, add spaghetti sauce cook for 5 minutes. Take 10 bread slices and spread 2 tbsp of mixture on each. Sprinkle with cheese. Cover each slice with another slice of bread. Toast one side at a time in frying pan over low heat until bread is golden brown or until cheese melt.


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