Easy Eggplant Parmesan

I don't really have measurements for this, as it was something that I threw together, but it was so good that I wanted to share it. I will try and figure out the approximate measurements, but feel free to adjust to your own tastes!

2 to 3 cups (approx) left over spaghetti (pasta mixed with sauce)
1 large eggplant, cut up into small bite sized pieces
1 can/jar spaghetti sauce (your favorite...can be the same kind used in the spaghetti or even a different kind...I also use a very small amount of water in the container to get the sauce out of the bottom)
2 tsp garlic powder
1-2 tsp onion powder
1/2 tsp ginger powder (optional)
1 1/2 cups croutons
1/2 to 3/4 cup parmesan cheese (or more, if you like...I used what I had left)
1 cup shredded colby jack cheese

Mix together the left-over spaghetti, eggplant, sauce, garlic powder, onion powder, and ginger powder and heat in a large skillet for approximately 15-20 minutes over medium heat, covered. Stir in croutons and then sprinkle parmesan cheese on top and then the shredded colby jack over the parmesan. Lower the heat to low and let it simmer for about 5 more minutes, uncovered (otherwise, the cheese will stick to the lid). The cheese will melt as it simmers and will continue to melt after you turn off the heat. Enjoy!

Posted by Shaena:)