Baked Eggplant
1 medium eggplant, peeled and cubed
1 bell pepper, sliced
1 white onion, sliced
1 tablespoon olive oil
1 large tomato, thinly sliced
8 slices of Fontina cheese
2 tablespoons fresh basil, chopped
2 eggs
1/2 cup cream
Salt and pepper
In an ovenproof skillet, saute eggplant in oil until golden; remove and drain. Saute pepper and onion until translucent. Add eggplant into skillet; lay tomato slices over all, sprinkle with basil, top with cheese. Combine eggs, cream, salt and pepper. Pour over vegetables and bake at 350 degrees for 30 minutes.