1 eggplant, 1 1/2 lbs.
2 eggs, lightly beaten or Eggbeater equivalent
2 tbsp. corn oil
1/2 tsp. crushed oregano
Pepper to taste
2 or 3 tbsp. chopped onion
1/2 c. dry bread crumbs

Peel, sliced and cook eggplant in 1 inch of salted or unsalted water. Drain well and mash. Add rest of ingredients. Spray a 1 1/2 quart baking pan with Pam. Line pan with thin sliced tomatoes. Pour in eggplant mixture and cover with thin sliced tomatoes.

Mix 2 oz. grated Cheddar cheese and 1/4 cup Parmesan cheese and sprinkle over tomatoes. Bake at 375 degrees for 45 minutes. Serves 6.

TO MICROWAVE: Saute onion in microwave 1 minute before adding to eggplant mixture. Use suitable pan. Cover with plastic wrap or wax paper and microwave 15 minutes on high without cheese mixture. Uncover, sprinkle on cheese and microwave 2 minutes until cheese melts.