Ingredients:
1 medium eggplant, about 1 1/4 pounds
1 small can (about 8 ounces) tomatoes
1/4 teaspoon dried leaf thyme
1/4 teaspoon garlic salt
2 tablespoons grated Parmesan cheese
Preparation:
Heat oven to 375°.
Peel eggplant; slice into 1/2-inch slices.
Cook in boiling salted water for about 5 to 8 minutes, or just until tender. Drain.
Combine tomatoes, thyme, and garlic salt.
In a 1-quart casserole, layer eggplant, half of the tomato mixture, and half of the grated cheese.
Repeat layers, ending with cheese.
Bake for 20 minutes at 375°.
Serves 4.
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