Eggplant Casserole  - RIDGE TO REEF FARM, ST CROIX USVI

Ingredients

• 2 lbs eggplant, peeled, cut into 1 inch pieces
• 1/4 cup thinly sliced scallions
• 1/4 cup diced red pepper
• 4-6 basil leaves - thinly cut
• 1/4 cup grated parmesan
• 1/4 cup sharp cheddar cheese
• 2 eggs beaten
• 1/2 cup itallian bread crumbs
• 1 tsp butter
• 1-2 large tomatoes thinly sliced
• salt to taste