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Peel and slice eggplant. Saute in 3 Tbls butter in heavy skillet 5 minutes. Place in bottom casserole and alternate layers of onion, tomatoes, grated cheese (reserve 1/4 cup cheese). Season each layer with salt and pepper. Top with the bread crumbs and remaining cheese. Dot with butter and bake in oven at 375 until tender and nicely browned--about 35 minutes
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