Eggplant Casserole
Submitted by Sue Lowes on May 20, 2010

Eggplant, tomatoes and cheese makeup this delicious casserole

Servings:
6

Complexity:   
Easy

Total Time:
1 & 1/2 hours

Ingredients:
1 large eggplant (about 1&1/4 pounds)
3 medium tomatoes sliced
4 oz. swiss cheese, shredded (1 cup)
1 cup grated Parmesan cheese
1/2 stick butter
1 cup tomato sauce
salt & pepper
1 cup seasoned bread crumbs

Directions:
Peel eggplant and slice in 1/4 inch thick rounds. Place in a bowl with about 2 tablespoons salt and enough water to cover. let stand 20 minutes, then drain.

Meanwhile, heat oven to 350. Grease bottom and sides of a 13 X 9 inch baking dish and mix cheeses in a bowl. Remove and reserve 1/3 of the cheese mixture.

Layter 1/3 the eggplant and 1/2 the tomato slices in prepared baking dish. Sprinkle with salt and pepper. Top with 1/2 the cheese mixture remaining in bowl. Repeat layers once. Top with remaining eggplant and dot with butter. Pour tomato sauce over top, sprinkle with bread crumbs, then the reserved cheese mixture. Cover with foil.

Bake 1 hour. Uncover and bake 15 minutes longer or until eggplant is tender.

Cook's Notes:
This is a recipe from celebrity Debbie Reynolds.