Eggplant Casserole

Directions

1. 1
   Peel eggplant; slice into 1/3-inch slices.
2. 2
   Arrange on greased cookie sheet; brush slices with oil.
3. 3
   Bake at 350° for 15 minutes. Remove from oven.
4. 4
   Layer half eggplant and tomatoes in a greased 2-quart baking dish.
5. 5
   Sprinkle with half cracker crumbs and half of cheese.
6. 6
   Repeat layers using remaining ingredients.
7. 7
   Bake at 350° about 30 minutes or until lightly browned and bubbly.
8. 8
   Yields 8 servings.