1 large eggplant (1 1/2 pounds) 1 1/2 teaspoon salt 2 beaten eggs 2 tablespoons melted butter fresh ground black pepper 1/2 teaspoon crushed oregano 2 to 3 tablespoons chopped onion 1/2 cup dry bread crumbs or pork rinds 3 thinly sliced tomatoes 3/4 cup grated Cheddar cheese 1/4 cup grated Parmesan cheese paprika Peel and slice eggplant. Put the slices in a pan witht the salt and about an inch of boiling water and cover tightly. Cook about 10 minutes and drain. Mash the eggplant and mix in the eggs, melted butter, bread crumbs or pork rinds, pepper, oregano and onion. Butter a shallow 1 1/2 quart baking dish. Cover the bottom with half of the tomato slices. Spoon in all of the eggplant mixture and spread evenly. Arrange the rest of tomato slices on top. Mix cheeses together and sprinkle on top. Sprinkle paprika on top of cheeses and bake at 350 degrees for 45 to 60 minutes. Serves 6. |
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