Eggplant Casserole - cooking recipe

Ingredients

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

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.