Eggplant Casserole - cooking recipe

Ingredients

2 medium eggplants, peeled
3 c. tomato sauce
1/8 tsp. pepper
1/4 tsp. salt
1/2 tsp. garlic salt
1 1/2 tsp. Italian seasoning
1/2 c. onion, chopped
1 c. Ricotta cheese
1/4 c. Parmesan cheese
1/3 c. plain bread crumbs
1 tsp. butter, melted
2 c. Monterey Jack cheese, shredded

Preparation

Cut eggplant into 1 1/2-inch cubes.
Boil eggplant in salted boiling water just until tender.
Drain well.
Mix together tomato sauce with seasoning.
Alternate sauce with eggplant.
Top with remaining sauce, Monterey Jack cheese and Parmesan cheese.
Mix together bread crumbs and butter.
Sprinkle on top of casserole. Bake in moderate oven at 350\u00b0 for 45 minutes. Makes 6 to 8 servings.