EGGPLANT BORDELAISE 1 medium eggplant, sliced 1/2 inch thick 1 medium clove of garlic 3 tablespoons salad oil 1/3 cup flour 2 large tomatoes, peeled and sliced 1 small onion, chopped 1 cup grated Cheddar cheese 1/2 teaspoon salt 1/4 teaspoon pepper Peel eggplant; cut into 1/4 inch slices. Rub skillet with garlic; pour oil into skillet and heat to medium temperature. Flour eggplant; brown in skillet. Arrange tomato slices and eggplant slices alternately in 1 1/2 quart casserole. Sprinkle each layer with onion and cheese. Sprinkle salt and pepper over top. Cover and bake at 375 degrees for 20 minutes. Yield 6 servings