1 1/2 lb. eggplant
black pepper
2 tbsp. melted butter
1/2 tsp. oregano
3 large tomatoes
2 eggs, beaten
1 1/2 tsp. salt
onion, diced
1 c. dry breadcrumbs
8 oz. any sharp cheese

Peel and slice or mash the eggplant; place in a saucepan with about an inch of water. Cook under slight pressure (with a tight cover) until soft. Add salt (before cooking). If there is no water left, add eggs and stir in melted butter, pepper, onion and oregano with breadcrumbs.

Grease a 1 1/2-quart Pyrex dish. Cover the bottom with tomatoes. Add eggplant mixture smoothly over the tomatoes. Place tomato slices over the top. Place grated cheese on top. (If you prefer, add cheese to eggplant and cook together.)

Bake at 375°F approximately 45 to 60 minutes.

Makes 6 servings.