Denise'S Edible Eggplant - cooking recipe

Ingredients

1 large eggplant
1 medium cooking onion
1 can stewed tomatoes
2 Tbsp. vegetable oil
2 c. shredded Monterey Jack cheese
1 c. shredded Swiss cheese
1 Tbsp. garlic
1 Tbsp. oregano

Preparation

Peel eggplant; slice it in 1-inch slices.
Salt it both sides and let it sit 20 minutes.
Chop onion and saute in oil and spices until half cooked.
Rinse eggplant well and cut into squares.
Add eggplant to onion; saute on low heat 10 minutes.
Add can of tomatoes; saute 10 more minutes.
Put this mixture into casserole dish; add cheese and microwave or bake until cheese is melted.