Eggplant Casserole

Ingredients: One or two eggplant,1/8 C. olive oil, salt and pepper to taste. For the sauce:  2 TB butter, splash of olive oil, 1/2 c. chopped onion, 35 cherry tomatoes, 1 green pepper, 2 banana peppers, 3 cloves minced garlic, salt and  pepper to taste.12 cheese curds, 1/2 C. freshly grated Parmesean cheese.

Slice eggplant in 1/3 inch thick slices and place on parchment paper on a cookie sheet. Slather each slice with a bit of olive oil.  Salt and pepper to taste. Roast in oven at 400 degrees for 20 to 25 minutes. While eggplant is roasting prepare the cast iron frying pan by heating up butter and olive oil. When the pan is hot add onions, peppers, and tomatoes. Saute for 15 minutes until the onion is carmelized. Add garlic. As soon as the smell of garlic hits your nose add some red wine (you choose the amount). Let simmer until the eggplant is done. When the eggplant is done put one layer of eggplant in a baking pan. Top each slice of eggplant with a healthy spoon of sauce. Top each slice with a cheese curd. Repeat the layers of eggplant, sauce and cheese curds until they're all in the pan. Grate Parmesean cheese over the dish and bake at 350 for 20 minutes. Enjoy. Chew a Rolaids before you go to bed.