1 eggplant, about 1 lb.
1 sm. onion, sliced
1 tbsp. Parmesan cheese, grated
1/2 sm. pkg. almonds, blanched, slivered & toasted
Salt & nutmeg
1 c. chicken broth
2 slices mild cheese, such as Muenster
Freshly ground pepper

Slice the eggplant and put on paper towels, sprinkle liberally with salt, cover with paper towels, and let drain for at least 1/2 hour. Simmer eggplant with onion slices in the chicken broth until just tender. Put them in an oven proof casserole, reserving the broth.

In a food processor or blender, chop the almonds as fine as possible. With the motor running, pour in 1/2 cup of the reserved liquid. Salt to taste. Pour the liquid mixture over the eggplant and onions, cover with cheese slices, sprinkle with salt and pepper, nutmeg and grated Parmesan. Bake at 350 degrees for 20 minutes.