Eggplant Tomato Casserole

From the “Vegetarian Epicurean” cookbook (GREAT cookbook!)
submitted by Allie Jones

Ingredients:
1 very large or 2 smallish eggplants
1 tsp salt
2 eggs, beaten
2 tbsp melted butter (but I usually use 3)
Fresh-ground black pepper
~ 3 tbsp rather finely chopped onion
½ tsp crushed oregano
½ cup dry breadcrumbs (I use the italian ones)
2 large tomatoes, sliced thin
~3 oz cheddar cheese, grated
¼ cup parmesan cheese
paprika

Directions:
Peel and slice the eggplant(s) into about 1/2 inch slices. Put the slices in a big pot and fill water to point that all slices are covered, and add the salt and bring to boil. Cover tightly, and boil about 10 minutes and drain. Put in a mixing bowl and mash up the eggplant and mix in the eggs, melted butter, pepper, onion, oregano and the breadcrumbs. Butter a shallow, 1.5 – 2 qt baking dish. Cover the bottom with half the tomato slices. Spoon in all of the eggplant mixture and spread evenly. Arrange the rest of the tomato slices on top. Mix together the cheeses and sprinkle over the top layer of tomatoes. Add a sprinkle of paprika (and also can sprinkle on some more bread crumbs if you like. Plus I also top with just a dash or two of nutmeg) and bake at 375 degrees for about 45 minutes. Serves about 6.