Eggplant Bake - cooking recipe

Ingredients

2 small eggplants, cut 1/2 inch slices
3 medium tomatoes, sliced and seeded
3 Tbsp. olive oil
3 medium onions, cut in 1/2 inch slices
pepper
1/2 c. grated Cheddar or Romano
1 1/2 tsp. salt
1 clove garlic, crushed
1 tsp. basil

Preparation

Sprinkle eggplant in colander with 1 1/4 teaspoons salt.
Let drain 30 minutes.
Place tomatoes, cut side down, on paper towels. Drain 30 minutes.
Heat 1 tablespoon oil in skillet. Saute garlic and onion.
Discard garlic; don't break onion into rings.
Drain. Rinse eggplant and drain.
Brush with oil and broil 5 minutes; turn and repeat.
Arrange in alternating layers, slightly overlapping.
Sprinkle with spices and cheese.
Bake at 350\u00b0 for 10 minutes or until cheese melts.
Makes 6 servings.