2 cloves garlic
1 Tbsp butter
1 Tbsp pesto
grated parmesan cheese fresh basil
1-Peel and cube eggplant, boil until soft. Drain water and mash.
2-To eggplant mash, add diced onion, garlic, breadcrumbs, egg, melted butter, pesto, and mix well.
3-Grease a pie pan. Slice one tomato and layer on the bottom of the pan. Add eggplant mixture. Slice the other tomato and layer on top of eggplant mixture. Add shredded cheddar cheese and sprinkle with fresh parsley.
4-Bake at 350 degrees Fahrenheit for 30 minutes or until golden brown.