Creole Eggplant Casserole - cooking recipe

Ingredients

2 large eggplant
1 (1 lb.) can tomatoes, drained
1 medium onion, chopped
1/2 lb. Cheddar cheese, grated
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1 Tbsp. sugar

Preparation

Peel eggplant.
Cut crosswise in half inch thick slices, then into quarters.
Cook in boiling salted water 10 minutes.
Let cool.
Drain thoroughly.
Mix in tomatoes and onion.
Add salt, pepper, basil and sugar.
Pour half of mixture into buttered 2-quart casserole.
Top with half of the cheese.
Repeat.
Bake, uncovered, at 350\u00b0 for 40 minutes.