Cheese And Eggplant Bake(Serves 4)

• 2 eggplants
• 1/2 c. oil
• 6 oz. Mozzarella cheese, sliced thin
• 1 egg
• 8 oz. can tomatoes
• 1/2 onion, minced
• 1 Tbsp. tomato paste
• 1 Tbsp. water
• salt and pepper
• butter or margarine for greasing
• 1 large tomato, sliced

1. Preheat oven to 350u0b0.
2. Grease shallow pan.
3. Cut eggplant 1/4-inch thick.
4. Heat the oil in pan; put a layer of eggplant slices in skillet and saute 3 to 4 minutes on each side, turning once, until golden brown and drain on paper towels.
5. Place layers of eggplant and cheese alternately in casserole dish with layer of cheese on top.
6. Blend egg, canned tomatoes, onion, tomato paste and water until smooth.
7. Season with salt and pepper; pour over eggplant and cheese.
8. End with tomato slices on top.
9. Bake, uncovered, for 25 minutes.
10. Serve with French bread and salad.

eggplants, oil, mozzarella cheese, egg, tomatoes, onion, tomato paste, water, salt, butter, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278437 (may not work)