Scalloped Eggplant(Makes 4 To 6 Servings) - cooking recipe

Ingredients

2 medium size eggplants
2 Tbsp. olive oil
1 medium size yellow onion, peeled and chopped
2 cloves garlic, peeled and minced
1 tsp. dried basil, crumbled
1 tsp. dried oregano, crumbled
1/2 tsp. salt
3 medium size fresh tomatoes, peeled, seeded and chopped, without juice
1 tsp. butter
1 c. shredded Swiss cheese

Preparation

Peel eggplants and cut into 1-inch cubes.
Bring about 1-inch of lightly salted water to boil in a 2-quart saucepan, add eggplant.
Boil for 1 minute; do not overcook.
Drain gently, squeeze out excess moisture and set aside.
Heat oil in saucepan, 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 shallow baking dish.
Distribute tomatoes evenly over top.
Bake, uncovered, in preheated 375\u00b0 oven for 30 minutes.
Sprinkle with cheese, bake an additional 5 minutes.