1 lg. eggplant
1 1/2 tsp. salt
2 beaten eggs
2 tbsp. melted butter
1 tsp. black pepper
3 tbsp. chopped onion
Paprika
1/2 tsp. crushed oregano (leaves)
1/2 c. dry Progresso bread crumbs
2 lg. tomatoes, sliced thin
1/4 c. grated Parmesan cheese

Peel and slice eggplant; put slices in pan with salt and about 1 inch of boiling water.r Cover lightly and cook about 10 minutes. Drian and mash eggplant and mix in everything except tomatoes and cheese. Butter a shallow 1/2 quart dish. Cover bottom with 1/2 of tomato slices. Spoon in all of eggplant mixture and spread evenly. Arrange rest of tomato slices on top.

Mix cheese together and sprinkle over the tomatoes. Sprinkle with paprika and bake at 375 degrees for 45 minutes. Serves 6.