3 sliced tomatoes (fresh) or 1 1/2 cups canned tomatoes
1 cup grated cheese
1 teaspoon salt
Pepper, to taste
1 cup finely crushed bread crumbs
Slice the eggplant about 1/2 inch thick. Skin and dice.
Sauté the eggplant for about 5 minutes in the butter. Place in a buttered casserole,
alternate layers, with the sliced onion, the tomatoes and the grated cheese. Season
each layer. Top with bread crumbs and remaining cheese.