Debbie Reynolds’ Eggplant Casserole
1 (1 1/4 pound) eggplant
4 ounces Swiss cheese, shredded
1 cup grated Parmesan cheese
3 medium tomatoes, sliced
1/4 cup butter
1 cup (8 ounces) tomato sauce
1 cup seasoned bread crumbs
Peel eggplant and slice in 1/4-inch thick rounds. Place in a bowl with about 2 tablespoons salt and enough water to cover. Let stand 20 minutes, then drain.
Meanwhile, preheat oven to 350 degrees F. Grease bottom and sides of a 13 x 9-inch baking dish.
Mix cheeses in a bowl. Remove and reserve 1/3 the cheese mixture. Layer 1/3 the eggplant and 1/2 the tomato slices in prepared baking dish. Sprinkle with salt and pepper. Top with 1/2 the remaining cheese mixture. Repeat layers once. Top with remaining eggplant and dot with butter. Pour tomato sauce over top, sprinkle with bread crumbs, then the reserved cheese mixture. Cover with foil. Bake for 1 hour.
Uncover and bake 15 minutes longer or until eggplant is tender.