Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant (about 1 3/4 lb.)
3 to 4 medium sized tomatoes
1 c. Swiss cheese, shredded
1 c. Parmesan cheese, grated
1/4 c. butter, cut into bits
1/2 c. tomato sauce
1 c. bread crumbs, seasoned

Preparation

Peel eggplant. Slice 1/4-inch thick and soak in bowl of salted, cold water (1 tablespoon in 1 quart water) for 30 minutes. Meanwhile, plunge tomatoes into boiling water and then into bowl of cold water to loosen their skins. Peel tomatoes and cut into 1/4-inch slices. Drain eggplant. Rinse with fresh water. Grease bottom and sides of 9 x 12-inch baking dish. Preheat oven to 350\u00b0. Place one-third of eggplant slices in dish. Top with half of tomato slices and sprinkle with half of Swiss cheese and then 1/3 cup Parmesan. Repeat procedure, ending top layer with eggplant. Dot with butter and pour tomato sauce on top. Cover with bread crumbs and sprinkle with remaining 1/3 cup Parmesan cheese. Bake 1 hour. Let eggplant stand 15 minutes before cutting. Serves 4 to 6.