Ingredients
| 1 | eggplant, cubed | | Filo leaves | | 1 | onion, diced | | 1/2 tbsp. | fine herbs | | 1 can (14-1/2 oz.) | diced tomatoes | | 1/2 tbsp. | oregano | | 1 cup | Parmesean cheese | | 1/2 tbsp. | garlic powder | | 1 cup | foft bread crumbs | | 1/2 tbsp. | basil | | 1 | fresh tomato |
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Instructions
Sauté the eggplant and onion in some olive oil until eggplant is slightly browned. Add the tomatoes and cook for approximately 15 minutes. Crumble the herbs into the mixture and stir in the bread crumbs and garlic powder. Add 1/2 of the cheese and mix it in.
Arrange the filo leaves or other pastry of your choice to make a shell in an <I>au gratin</I> dish or low-sided casserole which is oven-proof. Pour the eggplant mixture into the shell and top with slices of the fresh tomato. Sprinkle with remaining cheese. Bake in a 350°F oven until shell is golden brown.
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