My step-daughter gave me a great recipe for using our bountiful garden produce. Don't say, "I don't like eggplant." This is so good!
Baked Eggplant and Tomato
tomatoes--local, fresh, ripe
salt and pepper
freshly grated Parmesan cheese
Peel and slice eggplant and sprinkle with salt. Let sit awhile on paper towels, then rinse and pat dry. Slice tomatoes. Heat a little oil in skillet and fry tomatoes 30 seconds each side. Put on plate and season with salt and pepper.
Wipe out pan and heat a little more oil. Fry eggplant until brown on each side. Put a little oil in a baking dish. Arrange the eggplant with the tomato on top. Sprinkle the cheese between layers. Top with bread crumbs or cornflake crumbs and drizzle with a little more oil. Bake about 30 minutes.