hi. hereis a veggie option - not v. fattening either

eggplant casserole

1 med. eggplant - peeled and sliced in rounds or strips,
2 tomatoes, sliced*
1 1/2 tbs melted butter
1 garlic clove, chopped
1/4 bread crumbs
1 egg
1/4 cheese of cheese (i like cheddar and parmesan mixed
salt and pepper to taste
paprika

1. boil water and put sliced eggplant in boiling water. cook until soft. drain well.
2. mash eggplant in a med. bowl. mix in butter, garlic, egg, bread crumbs, salt and pepper.
3. in a small casserole dish that has been sprayed with pam, (i use a small loaf pan) place the tomatoes on the bottom. pour in the eggplant mixture and layer how you like finishing with tomatoes on the top.
4. sprinkle with the cheese and paprika.
5. cook for 45 minutes at 375 or until top is slightly browned. cool for 5 minutes and serve. makes 3-4 large servings**
6. ENJOY!

*this makes 3-4 large servings. i usually freeze 1-2 of these. the leftovers of this are very good, so i eat half and freeze the other half for later.
**if you don't like cooked tomatoes, mushrooms work well as do zucchini slices.