Easy Eggplant (Aubergine) Casserole

• 1 large italian eggplant
• 1 large onion
• 1 (28 ounce) can crushed tomatoes
• 3 slices dry whole whole wheat bread
• 1 teaspoon dried rosemary, rubbed
• 1 teaspoon rubbed sage
• 2 tablespoons olive oil
• salt and pepper
• 200 g old cheddar cheese, grated

1. Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer.
2. Salt them heavily, cover with another plate and weight.
3. Leave for 1/2 to one hour.
4. Cut the bread into cubes.
5. Peel and chop the onion.
6. Saute the bread cubes with the spices in 1 tbsp of olive oil, and lay them in a small lasagne pan when they are nicely browned.
7. Rinse and gently squeeze dry the eggplant.
8. Cut it in to 1 cm cubes and saute them, with the onion, in the remaining olive oil, until the eggplant is tender.
9. Add the tomatoes and simmer for a few minutes.
10. Mix into the toasted bread cubes in the lasagne pan.
11. Top with the grated cheese.
12. Bake at 350u0b0F for 30 minutes.

italian eggplant, onion, tomatoes, whole wheat bread, rosemary, sage, olive oil, salt, cheddar cheese

Taken from www.food.com/recipe/easy-eggplant-aubergine-casserole-69468 (may not work)