Eggplant Bake

• 2 small eggplants, cut 1/2 inch slices
• 3 medium tomatoes, sliced and seeded
• 3 Tbsp. olive oil
• 3 medium onions, cut in 1/2 inch slices
• pepper
• 1/2 c. grated Cheddar or Romano
• 1 1/2 tsp. salt
• 1 clove garlic, crushed
• 1 tsp. basil

1. Sprinkle eggplant in colander with 1 1/4 teaspoons salt.
2. Let drain 30 minutes.
3. Place tomatoes, cut side down, on paper towels. Drain 30 minutes.
4. Heat 1 tablespoon oil in skillet. Saute garlic and onion.
5. Discard garlic; don't break onion into rings.
6. Drain. Rinse eggplant and drain.
7. Brush with oil and broil 5 minutes; turn and repeat.
8. Arrange in alternating layers, slightly overlapping.
9. Sprinkle with spices and cheese.
10. Bake at 350u0b0 for 10 minutes or until cheese melts.
11. Makes 6 servings.

eggplants, tomatoes, olive oil, onions, pepper, romano, salt, clove garlic, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=249281 (may not work)