Eggplant and swiss

• 2 medium eggplant, aubergine
• 1/2 lb sliced swiss cheese
• 1/2 cup parmesan cheese
• 14 1/2 oz tomato sauce
• 1/4 tsp basil
• 1/4 tsp whole leaf oregano
• 1/4 tsp salt
• 1 tbsp sweetener
• 1/2 tsp salt
• 1 large tomato
• 1/4 tsp ground black pepper
• 1/2 cup butter
• 1/4 cup olive oil, extra virgin

1. Preheat oven 400 Fahrenheit
2. Peel and slice the eggplant.
3. Slice the tomato.
4. Season the eggplant and tomatoes with salt and pepper
5. In a saucepan add tomato sauce, sweetener, salt, basil, and oregano.
6. Simmer 7 minutes.
7. Done.
8. Fry the eggplant in a quarter cup of oil and half cup of butter.
9. Fry in batches adding the butter as needed.
10. Put the eggplants on a baking pan.
11. Then stack them with eggplant, parmesan cheese and Add quarter slice of swiss cheese.
12. Add tomato and then a half of slice swiss cheese.
13. Add sauce, and more parmesan cheese.
14. Add eggplant then swiss on top.
15. Add sauce and parmesan cheese.
16. Bake 30 minutes.
17. Serve hope you enjoy

aubergine, swiss cheese, parmesan cheese, tomato sauce, basil, whole leaf oregano, salt, sweetener, salt, tomato, ground black pepper, butter, olive oil

Taken from cookpad.com/us/recipes/366168-eggplant-and-swiss (may not work)