2 sm. eggplants
Salt
Boiling water
1/2 lb. sliced Swiss cheese
1 egg, slightly beaten
3/4 c. Italian flavored bread crumbs
1/4 c. grated Parmesan cheese
Fresh-Tomato sauce (below)
1 bunch (1 1/2 lbs.) fresh broccoli
Salad oil

1. Wash eggplants and slice crosswise into "steaks", 3/4" thick. In 1 cup lightly salted boiling water in a large skillet, cook eggplant, covered, until just tender, 4 to 6 minutes. Drain well.

2. Cut cheese to fit onto half of eggplant slices. Top with remaining eggplant slices, to form sandwiches. Brush top of each sandwich with beaten egg.

3. Combine bread crumbs and Parmesan cheese on a sheet of waxed paper. Dip tops of eggplant sandwiches in crumbs. Brush remaining side with egg and dip in crumb mixture. Set aside.

4. Make Fresh-Tomato sauce

5. Trim broccoli and wash thoroughly. Pare stems; cut into 2" lengths. Cut flowerets into serving size pieces. Place in a medium saucepan; add boiling water to cover; add 1 teaspoon salt. Cook, covered, 7 to 8 minutes or until just tender. Drain well. Keep warm.

6. Meanwhile, heat 2 tablespoons oil in a large skillet. Saute eggplant sandwiches on one side until golden. Remove from skillet. Brush crumbs from skillet; add 1 tablespoon oil. Saute eggplant sandwiches on other side until golden and cheese is melted. Mound broccoli in center of platter. Arrange eggplant around broccoli. Serve with Fresh-Tomato Sauce. Makes 6 servings.

FRESH-TOMATO SAUCE:

1/4 c. salad or olive oil
1 c. chopped onion
1 clove garlic, crushed
3 lg. tomatoes (1 1/2 lbs.), peeled & chopped
1/4 c. canned tomato sauce
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried basil leaves

1. In hot oil in medium saucepan, saute onion and garlic until golden, about 5 minutes.

2. Add tomato, tomato sauce, salt, pepper and basil. Simmer, covered 10 minutes. Spoon over fresh broccoli and eggplant parmigiana.