Concrete and Clay

1 medium eggplant (about 1 1/2 lb), 1 egg, beaten, 1 tbsp. salt, 6 tbsp. olive oil, 1/4 lb cheddar cheese, 1/8 0z can tomatos, 1/2 a chopped onion.

Cut eggplant into cross wise slices 1/4" or more thick. Dip the slices into beaten egg, to which 1/2 tbsp of the salt has been added; then saute slowly in the hot fat until brown on both sides, but not quite tender.
In a shallow baking dish or pan, arrange these eggplant slices in stacks of three each (ike pancakes), with slice of cheese between and on top. Pour around the stacks tomatos, which have been heated with the chopped onion, and the remaining salt. Bake in a moderately hot oven 375'F. for 25 minutes or until the cheese is melted and slightly browned on top.
Each stack should make a serving; or if the slices are too large, cut them into halves or quarters. mmm.