Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant
1/4 c. vegetable oil
1 (16 oz.) can tomatoes
1/4 lb. (about 32) Zesta crackers, divided
1 1/3 c. shredded cheese, divided

Preparation

Peel eggplant; slice into 1/3-inch slices.
Arrange on greased cookie sheet; brush slices with oil.
Bake at 350\u00b0 for 15 minutes. Remove from oven.
Layer half eggplant and tomatoes in a greased 2-quart baking dish.
Sprinkle with half cracker crumbs and half of cheese.
Repeat layers using remaining ingredients.
Bake at 350\u00b0 about 30 minutes or until lightly browned and bubbly.
Yields 8 servings.