Instructions: Peel and slice the eggplant. Put the slices in a pan with the salt and about an inch of boiling water and cover tightly. Cook about 10 minutes and drain. Mash the eggplant and mix in the eggs, melted butter, pepper, onion, oregano, and breadcrumbs.

Butter a shallow, 1 1/2-quart baking dish. Cover the bottom with half the tomato slices. Spoon in all of the eggplant mixture and spread evenly. Arrange the rest of the tomato slices on top. Mix together the cheese and sprinkle over the top layer of tomatoes. Add a sprinkle of paprika and bake at 375 F for about 45 minutes.

Serves 6.

NOTE: This is the original recipe as it appears in the cookbook, but I like to increase the amount of tomato in this and add a couple minced garlic cloves. I also like provolone instead of cheddar here.

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