Eggplant And Tomato Casserole

Ingredients

• 1 eggplant peeled and sliced
• 4 to 5 ripe tomatoes peeled and sliced
• grated swiss cheese
• salt and pepper
• bread crumbs
• sweet basil

Directions

1. Soak eggplant slices in cold water for several hours
2. Drain and arrange layers of eggplant and tomatoes in a buttered baking dish
3. Sprinkle each layer with grated cheese salt and pepper Sprinkle top with bread crumbs more cheese and sweet basil
4. Dot with butter Bake 300 for 1 hour