EggPlant and Tomato Torte

Ingredients

1. 1/4 cup salted boiling water
2. 1 large eggplant peeled, sliced
3. 3 tbsp onion, chopped 2 eggs, beaten
4. 1 cup breadcrumbs
5. 2 tbsp butter, melted
6. 1/2 tsp oregano 4 large tomatoes, sliced
7. 1/4 cup grated cheddar cheese
8. 1/4 cup grated parmesan cheese
9. 1 tsp paprika

Instructions

• preheat oven to 375 degrees Fahrenheit


• place eggplant slices in a skillet, filled with lightly salted boiling water, then cover, cook for 10 minutes and drain


• In a bowl, puree eggplant, onion, eggs, breadcrumbs, butter, and oregano.


• In a buttered baking dish, spread a layer of tomatoes. Cover with a thick layer of eggplant puree. then spread a second layer of tomatoes. Top with grated cheeses and sprinkle with paprika. Bake for 45 minutes.