1 lg. eggplant
1/4 c. vegetable oil or softened butter
4 lg. tomatoes, peeled, sliced and divided
1/4 lb. (about 32) saltine crackers, crumbled and divided
1 1/3 c. Cheddar cheese, shredded, divided

Peel eggplant and slice into 1/3 inch slices. Arrange on greased baking sheet and brush with oil or butter. Bake at 350 degrees for 15 minutes. Remove from oven; layer half the eggplant and tomato slices in a greased 2-quart baking dish. Sprinkle with half of cracker crumbs and half of cheese. Repeat layers using remaining ingredients. Bake at 350 degrees about 30 minutes or until lightly browned and bubbly. Makes about 8 servings.