Susie Morton's Eggplant Casserole - Eggplant, Tomato and Cheese Casserole

Ingredients

• 1 medium eggplant
• salt water
• 3 to 4 ripe tomatoes thinly sliced
• 2 onions
• thinly sliced
• 1/2 10 oz (280 grm).can chedder cheese soup
• 2 tbsp (30 ml) light cream
• Freshly ground black pepper
• garlic salt
• pepper
• 1 cup (225 ml) cheddar cheese
• grated

Instructions

1. Peel eggplant, cut into 1/2 inch cubes.
2. Soak in salt water for 15 minutes; drain.
3. Cook in a small amount of boiling water until not quite tender.
4. Put drained eggplant in a casserole or baking dish.
5. Cover with tomato slices and onion slices.
6. Combine with tomato slices and onion slices.
7. Combine soup and cream and pour over top.
8. Season with garlic salt and pepper.
9. Sprinkle cheese over top of casserole.
10. Bake in a 350 degree (175 C.) oven for 20 to 30 minutes until casserole is piping hot and cheese is bubbling.