Eggplant Casserole - cooking recipe

Ingredients

1 eggplant, pared and sliced (3/8-inch wide)
1 medium onion, coarsely chopped
2 cloves garlic
1/4 lb. sharp Cheddar cheese, shredded
1/2 c. cracker or bread crumbs
1 small zucchini, sliced (1/4-inch wide)
1 (10 oz.) can tomato sauce
2 Tbsp. olive oil
1 egg, beaten with 2 Tbsp. milk

Preparation

At medium heat in large frying pan, saute until light brown the garlic in olive oil and remove garlic.
Saute until transparent the onion and remove.
Dip eggplant in egg mixture and lightly in crumbs.
Saute until tender, adding more olive oil as needed.
Likewise, cook the zucchini but do not overcook.
Layer eggplant and zucchini with tomato sauce, onion and cheese, topping with the cheese.
If ingredients are still warm, bake at 350\u00b0 for 30 minutes or until topping is browning.