Eggplant Casserole - cooking recipe

Ingredients

1 medium-size eggplant, thinly sliced
2 to 3 c. fresh Swiss chard or spinach, washed and drained
1 to 2 large tomatoes, thinly sliced
1 large sweet onion, thinly sliced
2/3 c. whole wheat bread crumbs (or part raw wheat germ)
margarine

Preparation

Preheat oven to 350\u00b0.
Place half of the eggplant slices in bottom of a buttered 2-quart casserole.
Place chard on top of eggplant; cover with the rest of the eggplant and pack down.
Next, place on the tomatoes, and on top, the onion slices.
Pour white sauce over the vegetables; sprinkle cheese on top.
Finally sprinkle on bread crumbs and dot with a little margarine.
Bake for 40 minutes or until eggplant is tender.