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Cook until thickened. Arrange alternate layers of the eggplant and the tomato mixture in an oiled casserole. Crush and sprinkle over the top, 1/2 cup corn flakes. Bake in a 350 degree oven 45 minutes. Six servings. One serving: 1 teaspoon oil, 0 milligrams cholesterol, 1 gram saturated fat, 3 grams linoleic acid, 3 grams protein, 14 grams carbohydrate, and 115 calories.

Scalloped Zucchini and Tomatoes: Substitute 2 pounds zucchini for the eggplant in the recipe above.