1 large eggplant ~ 1 1/2lb
2 eggs beaten
2 T melted butter
3 T chopped onion
1/2 t dried oregano – or fresh if you have it
1/2 c breadcrumbs
2 large tomatoes sliced thin
2 oz grated cheddar cheese
1/4 c grated parmesan

peel and slice the eggplant – place in pan with salt and 1 inch boiling water – cover tightly and boil about 10 minutes – drain well and mash

whisk the eggs with the butter, onion, oregano, breadcrumbs and salt and pepper

butter a shallow 1 1/2qt baking dish – cover the bottom with sliced tomato, spoon eggplant mixture on top – cover top with remaining tomato slices

mix cheeses together and sprinkle over top layer of tomatoes

bake at 375 degrees for about 45 minutes