Mommie's Eggplant (Aubergine) Tomato Casserole

A surprising and comforting supporting dish.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 1  large eggplant
• 1 1⁄2 teaspoons salt
• 2  eggs, beaten
• 2  tablespoons pepper
• 2  tablespoons onions, chopped
• 1⁄2 teaspoon oregano
• 1⁄2 cup  breadcrumbs
• 2  large tomatoes, sliced thin
• 2  ounces cheddar cheese, grated
• 1⁄4 cup parmesan cheese, grated

Directions

1. Peel and slice eggplant. Put slices in a pan with salt and inch of boiling water, cover tightly. Cook 10 minutes, then drain.
2. Mash eggplant with eggs, butter, pepper, onion, oregano and breadcrumbs.
3. Butter a 1/2 quart baking dish, and cover the bottom with 1/2 of the tomato slices. Spoon eggplant mixture onto the tomato and spread. Arrange the rest of the tomato slices on top.
4. Mix together cheeses and sprinkle on top. Bake at 375° for 45 minutes.