Baked Eggplant with Cheese

By Flyer920

Ingredients

• 3 * 3 medium eggplants, peeled and cubed
• * salt
• * water
• 1/2 * 1/2 cup minced onion
• 4 * 4 eggs
• 1/2 * 1/2 cup grated Parmesan cheese
• 1/4 * 1/4 cup heavy cream
• 4 * 4 tablespoons butter
• 4 * 4 tomatoes, peeled and thinly sliced
• 2 * 2 tablespoons minced fresh basil
• 1 * 1 cup buttered bread crumbs
• 1/2 * 1/2 cup grated Gruyere or Parmesan cheese

Preparation

Step 1

1. Preheat oven to 350° F.
2. Sprinkle the eggplant cubes generously with salt and place in a colander. Drain for 30 minutes. Meanwhile, in a large kettle, bring 3 quarts of water to boil with 2 teaspoons of salt and the onion. Add the eggplant and simmer 10 minutes. Drain well.
3. In a medium bowl, combine the eggs, ½ cup Parmesan, and cream. Mix well.
4. Butter a 2-quart casserole or souffle dish. Arrange a layer of eggplant cubes in the bottom of the casserole, place some tomato slices on top, and sprinkle with basil. Continue to layer the vegetables and basil, ending with a layer of tomatoes. Pour the egg mixture over the top and let it run down through the vegetable layers. Sprinkle the top with bread crumbs and the remaining cheese. Bake 45 minutes.
5. Can be prepared for baking the day before and reheated. Can be frozen.