Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant, unpeeled and diced
6 slices Swiss cheese
1 1/3 c. Ricotta
1/2 c. olive oil
3 cloves garlic
2 c. tomato puree

Preparation

Brown eggplant in oil.
Transfer to baking dish. Cover with 3 slices cheese. Spread Ricotta evenly over cheese.
In skillet, saute garlic. Quickly add tomato puree.
Heat thoroughly. Spoon over Ricotta.
Cover with remaining cheese slices.
Bake at 375\u00b0 for 20 to 25 minutes. Serves 4.