Eggplant Tomato Stacks
Serves 6

Slice 1 large eggplant in twelve 1/2 inch slices, pare & sprinkle with salt.

Combine 1 beaten egg & 1 Tbls. milk, dip eggplant slices in mixture, roll in fine cracker crumbs, fry in melted butter. Cut 6 slices process American cheese in half.

Arrange half of the eggplant slices on a baking sheet. Top each with a thick slice of peeled tomato & cover with a half slice of cheese, hold together with a toothpick. Add another eggplant slice to each stack & cover with remaining cheese.

Bake in 350 degree oven till cheese melts, about 10-15 minutes.