Eggplant Patrice

1 small eggplant
2 medium tomatoes, sliced
1 medium onion, chopped

1 green bell pepper, chopped
Salt, pepper and garlic salt
1 1/2 cups of sharp Cheddar cheese

Slice unpeeled eggplant 1/4 inch thick; parboil slices until partially tender. In a casserole dish, layer eggplant, sliced tomatoes, chopped onion and green bell pepper, Sprinkle with salt, pepper, garlic salt and1/2 of the grated cheese. Repeat layers, ending with cheese. Cover and bake in a preheated oven a 400 degrees until mixture is steaming. Remove cover, reduce heat to 350 degrees and bake for 30 to 45 minutes or until eggplant is tender and sauce is thick and golden brown.

A Southern Collection Then and Now