Eggplant Perfect

1 medium eggplant, peeled, cubed
3 tablespoons oil (olive)
2 tablespoons minced green onion
1 teaspoon garlic powder
1 tablespoon parsley flakes
1/2 teaspoon basil leaves, crushed
1/2 teaspoon thyme
pepper to taste
4 large tomatoes, peeled, seeded, chopped
2 tablespoons Parmesan cheese

Lightly brown eggplant in oil. Drain on paper towels and set aside.

Combine onion, garlic powder, parsley, basil, thyme, pepper, and tomatoes. Cover and simmer 1/2 hour. Stir often. Add eggplant and simmer 10 more minutes.

Put in 1 1/2 quart casserole. Top with Parmesan cheese and broil for 3 minutes.

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