Tomato-eggplant (aubergine) Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 medium eggplant
• boiling salt water
• 2 tablespoons butter
• 2 eggs, beaten
• black pepper
• 1 teaspoon finely chopped onion
• 1/2 teaspoon oregano
• 3/4 cup cracker crumb
• 1/2 cup grated cheddar cheese
• 6 slices tomatoes
• cheddar cheese

Recipe

• 1 slice eggplant, peel and put into boiling salted water immediately.
• 2 boil about 10 minutes until tender.
• 3 drain and return to pan and mash.
• 4 blend in butter, eggs, pepper, onion, oregano and cracker crumbs.
• 5 add the grated cheese.
• 6 pour into buttered casserole and cover with the tomato slices.
• 7 sprinkle top with additional cheese.
• 8 bake at 375 degrees until lightly browned on top.