Tomato Eggplant Casserole

1. 1

   Peel eggplant; slice into 1/8-inch slices.

2. 2

   Salt eggplant on both sides; set aside 15 minutes.

3. 3

   Layer eggplant in a 13 x 9-inch casserole.

4. 4

   Thinly slice tomatoes; layer over eggplant.

5. 5

   Sprinkle tomatoes with pepper, garlic salt and oregano to your liking. (Remember:

6. 6

   Oregano is heavy; use sparingly!)

7. 7

   Sprinkle cheese over top of casserole.

8. 8

   Bake, covered, for 20 minutes at 375u00b0. Uncover; bake an additional 10 minutes or until cheese is fully melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.