Eggplant Italian

Ingredients

• 2 medium eggplant
• 1 tsp oregano
• 1 tsp basil
• 1 can crushed tomatoes
• 4 to 8 oz Mozzarella cheese grated
• 2 c bread crumbs
• salt to taste

Directions

1. Wash and cut ends from eggplant
2. Slice eggplant into 12-inch rounds
3. Boil until slightly tender
4. Pour tomatoes into saucepan Add spices boil for 15 minutes
5. Place tender eggplant into 2-quart casserole dish
6. Pour cooked tomatoes over eggplant
7. Add grated cheese to top
8. Cover cheese with bread crumbs
9. Bake for 30 minutes at 350