Escalloped Eggplant - cooking recipe

Ingredients

1 large eggplant
1/2 c. grated Parmesan cheese
2 large sliced tomatoes
1 c. bread crumbs
1/2 lb. cheese, sliced
1/2 c. butter

Preparation

Peeled and diced eggplant is used.
Cook this in salted, boiling water until tender.
Drain well.
Place a layer in buttered baking dish.
Sprinkle with the Parmesan cheese.
Add a layer of sliced tomatoes.
Repeat until dish is full.
Cover top with bread crumbs and sharp cheese.
Dot with butter.
Bake at 400\u00b0 until crumbs are brown and cheese is melted.