Eggplant Bake

Directions

1. 1
   Sprinkle eggplant in colander with 1 1/4 teaspoons salt.
2. 2
   Let drain 30 minutes.
3. 3
   Place tomatoes, cut side down, on paper towels. Drain 30 minutes.
4. 4
   Heat 1 tablespoon oil in skillet. Saute garlic and onion.
5. 5
   Discard garlic; don't break onion into rings.
6. 6
   Drain. Rinse eggplant and drain.
7. 7
   Brush with oil and broil 5 minutes; turn and repeat.
8. 8
   Arrange in alternating layers, slightly overlapping.
9. 9
   Sprinkle with spices and cheese.
10. 10
    Bake at 350° for 10 minutes or until cheese melts.
11. 11
    Makes 6 servings.