*  Exported from  MasterCook  *
 
                             Scalloped Eggplant
 
 Recipe By     : Home Cooking--July 1996
 Serving Size  : 4    Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      medium        eggplants -- peeled & cubed
    2      Tablespoons   olive oil
    1                    yellow onion -- peeled & chopped
    2      cloves        garlic -- peeled & minced
    1      teaspoon      crumbled basil
    1      teaspoon      crumbled oregano
      1/2  teaspoon      salt
    3      medium        fresh tomatoes, peeled, seeded, chopped -- drained
    1      teaspoon      butter
    1      cup           shredded Swiss cheese
 
 Bring about 1 inch salted water to boil in pan; add eggplant.  Boil 1 minute;
 do not overcook.  Drain; gently squeeze out excess moisture and set aside.
 
 Preheat oven to 375 degrees.  Heat oil in pan; add onion and garlic.  Cook,
 uncovered, over moderate heat for 5 minutes or until translucent.  Combine
 eggplant, onion, garlic, herbs and salt.
 
 Place mixture in buttered 2 quart baking dish.  Put tomatoes over top; add 1
 teaspoon butter.  Bake, uncovered, for 30 minutes.  Sprinkle with cheese;
 bake an additional 5 mionutes, or until cheese melts.  Serves 4-6.
 
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