Eggplant Casserole

Directions

1. 1
   Peel and slice eggplant thickly.
2. 2
   Dip in flour.
3. 3
   Brown in butter in a large frying pan.
4. 4
   Lay aside on a plate.
5. 5
   Cut tomatoes into wedges.
6. 6
   Mix onion, green pepper and tomatoes in the frying pan.
7. 7
   (If using fresh tomatoes, a little water may be necessary.) Mix in 1 tablespoon of the flour and season with salt, pepper and oregano to taste.
8. 8
   Fill casserole with alternate layers of this mixture and eggplant.
9. 9
   Bake, uncovered, at 350° for 15 minutes. Sprinkle with shredded Cheddar cheese to garnish.
10. 10
    Bake a few more minutes.
11. 11
    Makes 6 servings.