Eggplant Simonetta

Original Day Family Cookbook

Ingredients:

• • 1 large eggplant, peeled, cut in half inch slices

  • 1 large onion, chopped

  • 1 clove garlic, minced

  • ¼ cup olive oil

  • 6 ounces Cheddar or Parmesan cheese, grated

  • 1 1# can tomatoes, stewed tomatoes or a small can tomato sauce (Original recipe called for commercial barbecue sauce diluted, but since Russ is allergic to spices I used plain tomatoes.)

Directions:

First, sprinkle eggplant with salt and let stand a half hour, drain well, then pat with paper towels to absorb excess moisture.

Saute onions and garlic in a bit of oil, then brown eggplant in remainder of oil. Arrange layers of eggplant, onion and cheese in a large shallow casserole and pour tomatoes over each layer. Top with cracker crumbs, dot with butter and bake at 350^o for half an hour.

Variations: