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Tomato and Eggplant Casserole

  Peel the eggplant and slice 1/4" thick. Put in a saucepan with the onion, salt, and 1/2 " boiling water. Cover and simmer about 10 minutes until tender. Drain well and mash. Blend in the butter, eggs, pepper, oregano, and bread crumbs. Turn into a buttered 1-quart casserole. Cover with the tomato slices. Sprinkle with the cheese and salt and pepper. Bake in a preheated 375 F. oven for 25 minutes until lightly browned.

Serves 6

1 medium eggplant
1 T. finely chopped onion
1 t. salt
2 T. butter
2 eggs, beaten
1/4 t. freshly ground black pepper
1/2 t. oregano
1/2 c. dry bread crumbs
1 large tomato, cored and cut into 6 medium-thick slices
1/2 c. grated cheese

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