Eggplant Tomato Casserole

Instructions

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   Ingredients

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   2 c. Diced Eggplant

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   2 Eggs

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   1/2 c. Dry Bread Crumbs

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   1/4 c. Parmesan Cheese

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   1. Peel and slice eggplant. Place slices in a covered pan with 1/4 cup

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   water or vegetable stock, cook until tender.

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   2. Mash drained eggplant and mix with beaten eggs, bread crumbs and

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   onions.

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    3. Butter a shallow baking dish. Cover the bottom with half the toma-

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    toes (sliced). Spoon in all of the eggplant mixture and spread evenly.

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    Arrange the remaining tomatoes on top and sprinkle with cheeses.

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    4. Bake at 375 degrees for 45 minutes. Serve immediately.

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    Makes 6 servings.