EGGPLANT CASSEROLE FOR ONE PERSON

1 small eggplant
1 tomato, sliced
1 T. cooking oil
1/2 medium onion, finely chopped
1/4 t. salt
2 T. grated Parmesan cheese
1 t. butter

Peel eggplant if desired and slice into 1/2 inch pieces. Let stand in salted water for 10 minutes. Drain well. In a large skillet heat oil and lightly brown eggplant on both sides. Remove eggplant and brown onions lightly. In a greased, small casserole layer 1/2 of the onion, eggplant and tomato. Sprinkle with 1/2 the cheese and a pinch of salt. Repeat layers. Dot with butter and bake 375° about 1 hour or til eggplant is tender and top is lightly browned.
(makes 1 generous serving or 2 small servings)

Eggplant casserole recipe from our Sept., 2000, menu minder publication.