Eggplant Lasagna - cooking recipe

Ingredients

1 medium eggplant
olive oil
1 pkg. dry onion/mushroom soup mix
1 (16 oz.) can stewed tomatoes
2 large cloves garlic
1/2 c. chopped green chili (fresh or canned)
1/2 lb. Monterey Jack or Mozzarella cheese
salt and pepper

Preparation

Slice eggplant crosswise into 1/2-inch thick rounds.
Immerse in cold, well salted water for about 30 minutes.
(Brush each side with olive oil, place on a cookie sheet and broil on each side until golden brown, about 5 minutes per side.)
Set aside.