1 lg. eggplant (about 1 1/2 lb.)
1 1/2 tsp. salt
2 eggs, beaten
2 tbsp. melted butter
1/8 tsp. black pepper
3 tbsp. chopped onion
1/2 tsp. oregano
1/2 c. dry bread crumbs
2-3 tomatoes, thinly sliced
6 oz. Cheddar cheese, shredded
1/2 c. grated Parmesan cheese
Paprika

Peel and slice the eggplant (1/2 inch thick). Put the slices in a saucepan with the salt and about an inch of boiling water and cover tightly. Cook 10-15 minutes and drain. Mash the eggplant and mix in the eggs, melted butter, pepper, onion, oregano and bread crumbs.

Grease a shallow 1 1/2 quart baking dish. Cover the bottom with half of the tomato slices. Spoon in all of the eggplant mixture and spread evenly. Arrange the rest of the eggplant slices on top.

Mix together the cheeses and sprinkle over the top layer of tomatoes. Add a sprinkle of paprika. Bake at 375 degrees for 45 minutes. Let cool 5 minutes, then serve. Serves 4.