Scalloped EggplantMakes 4 To 6 Servings

Ingredients

• 2 medium size eggplants
• 2 Tbsp olive oil
• 1 medium size yellow onion peeled and chopped
• 2 cloves garlic peeled and minced
• 1 tsp dried basil crumbled
• 1 tsp dried oregano crumbled
• 12 tsp salt
• 3 medium size fresh tomatoes peeled seeded and chopped without juice
• 1 tsp butter
• 1 c shredded Swiss cheese

Directions

1. Peel eggplants and cut into 1-inch cubes
2. Bring about 1-inch of lightly salted water to boil in a 2-quart saucepan add eggplant
3. Boil for 1 minute do not overcook
4. Drain gently squeeze out excess moisture and set aside
5. Heat oil in saucepan add onion and garlic cook uncovered over moderate heat for 5 minutes or until translucent
6. Combine eggplant onion garlic herbs and salt
7. Place mixture in buttered 2-quart shallow baking dish
8. Distribute tomatoes evenly over top
9. Bake uncovered in preheated 375 oven for 30 minutes
10. Sprinkle with cheese bake an additional 5 minutes