Eggplant-Tomato Casserole - cooking recipe

Ingredients

1 large eggplant, peeled and sliced
1 (8 oz.) can whole kernel corn
4 tomatoes, quartered
1/2 tsp. sugar
1/4 c. bread crumbs
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. grated Parmesan cheese

Preparation

Cover eggplant with salted water and boil for 10 minutes.
In buttered baking dish, layer the eggplant, corn and tomatoes. Sprinkle with sugar, bread crumbs, salt and pepper.
Sprinkle with cheese.
Bake at 300\u00b0 for 30 minutes.
Makes 4 servings.