Baked Eggplant With Tomato
|Eggplant||1 Large, pared and cut in 1/4-inch slices|
|Whole kernel corn||1 Cup (16 tbs)|
|Tomatoes||4 , quartered|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Grated parmesan cheese||1 Tablespoon, grated|
Cook eggplant in boiling salted water for 10 minutes (allowing 1/2 teaspoon salt per quart of water).
Drain; butter casserole and arrange in layers the eggplant, corn, and tomatoes.
Sprinkle with breadcrumbs, sugar, salt, and pepper.
Bake at 300Â° for 30 minutes.
Remove from oven; sprinkle with cheese and place under broiler for 4 to 5 minutes