1 lg. eggplant, unpeeled and diced
6 slices Swiss cheese
1 1/3 c. Ricotta cheese or sm. curd cottage cheese
1/2 c. olive oil
3 cloves garlic, sliced
2 c. tomato puree

Brown eggplant in olive oil. Transfer to small casserole dish. Cover with 3 slices of Swiss cheese. Spread Ricotta evenly over cheese.

In small skillet, saute garlic quickly and add tomato puree. Heat thoroughly, then spoon over Ricotta. Cover with remaining cheese slices. Bake at 375 degrees for 20-25 minutes. Serves 4.