1 med. eggplant, 1 to 1 1/4 lbs.
Salt
1/2 c. olive oil or salad oil
1 lg. onion, finely chopped
1 clove garlic, minced or pressed
1/2 c. chicken broth OR dry white wine
6 med. tomatoes
2 tbsp. tomato paste
1/2 c. chopped parsley
2 tsp. dried basil leaves
1/4 tsp. EACH dried oregano and thyme leaves
1/2 c. shredded Monterey Jack cheese

1. Cut unpeeled eggplant to 1/2-inch slices. Spread on paper towels and sprinkle generously with salt. Let stand 20 minutes. Blot surface moisture. Brown slices on both sides in heated oil in large frying pan, adding oil gradually as needed, removing eggplant as it browns.

2. Cook onion in remaining oil in the same pan until soft and lightly browned. Mix in garlic, broth or wine, 5 of the tomatoes (chopped), tomato paste, all but 1 tablespoon of the parsley, basil, oregano, and thyme.

Bring to boiling. Cover. Reduce heat and simmer 15 minutes. Uncover and boil gently until liquid is absorbed, about 10 minutes. Salt to taste.

3. Spread half of the tomato sauce in a shallow 1 1/2 to 2-quart casserole. Layer with half the eggplant slices. Repeat layers. Top with remaining tomato, sliced.

4. Cover. Bake at 350 degrees for 30 minutes until eggplant is tender. Sprinkle with cheese. Bake, uncovered, until cheese melts, about 15 minutes. Garnish with reserved parsley.