Eggplant and Tomato Casserole (version II)

1 large eggplant
5 medium tomatoes
4 tablespoons olive oil
1 clove garlic, minced
1 onion, chopped
1/8 teaspoon rosemary
1/2 teaspoon salt
parmesan cheese

Peel eggplant, cut into 1/2-inch slices and boil in small amount of salted water 10 minutes or until tender. Peel and chop tomatoes; sauté tomatoes, onion, garlic, and seasonings in olive oil until tomatoes are cooked. Drain eggplant and place in casserole dish which has been sprayed with PAM. Cover the eggplant with the tomato sauce, sprinkle with Parmesan cheese and bake in 350 oven for 30 minutes.

Serves 4.

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