Baked Eggplant - cooking recipe

Ingredients

1 large eggplant, peeled and sliced thick
1 large can solid pack tomatoes
1 c. grated Cheddar cheese
1 small onion, chopped
1/2 green pepper

Preparation

Peel and slice into even rounds 5 medium potatoes.
Put in salted ice water until ready to use.
Generously butter an 8-inch pie plate.
Drain and dry the potatoes thoroughly and arrange them in the pie in a circle with the rounds overlapping.
Pour melted butter over each layer, using at least 1/4 pound, salting lightly and peppering generously.
Continue until dish is full.
Preheat oven to 400\u00b0 and bake potatoes until crusty and brown.
Invert on round platter and cut like a pie.
Serves 4.