1 lg. peeled eggplant, cut into 8 circles
1 tsp. salt
1/2 tsp. pepper
3 tbsp. salad oil
3 tbsp. butter
1 c. chopped onion
2 cloves minced garlic (or some garlic chips)
2 c. chopped, peeled fresh tomatoes
Pinch of thyme
Salt and pepper
1/4 c. chopped parsley
1/2 c. white bread crumbs
1 c. grated Swiss, Gruyere or Mozzarella cheese

As the eggplant slices (cut about 1 inch thick) change in circumference, trim so they are all approximately same size. Place in oiled shallow Pyrex dish. Sprinkle with salt and pepper. Broil 5 minutes. Heat the oil and butter; add onion and garlic. Cook until yellow. Add tomatoes and trimmings of eggplant; cook until thick. Stir in seasonings, parsley and bread crumbs. Correct seasoning. Pile on the broiled eggplant. Cover with cheese. Bake at 350 degrees until cheese is melted.

Makes 6 servings.