Baked Eggplant and Tomato Casserole

INGREDIENTS

1 med. eggplant
1 1/2 tsp. salt
3 Tbsp. salad oil
1 C. sliced onion
1 clove garlic, crushed
2 med. tomatoes, cut in 1/2″ slices
2 tsp. sugar
1 tsp. basil
1/2 tsp. oregano
1/2 C. grated Parmesan cheese
1/2 lb. mozzarella cheese

INSTRUCTIONS

Wash eggplant and cut in 1/4″ slices. In large sauce pan bring salted water to a boil, add eggplant. Reduce heat and simmer 15 minutes. Drain very well. Meanwhile, in hot oil, saute onions and garlic until tender, approximately 5 minutes.

In a prepared 10 x 8 x 2 baking dish alternate layers of eggplant and tomatoes, overlapping slightly. Sprinkle with salt, sugar and oregano. Arrange mozzarella evenly over top and sprinkle with Parmesan. Bake uncovered for 30 – 40 minutes at 375 degrees.