Eggplant Casserole

1 eggplant
olive oil
1 medium onion
1 can of stewed or diced tomatoes, drained
1 can Italian or garlic flavored bread crumbs
1 cup grated parmesan cheese (canned or fresh)
additional parmesan cheese for table use.

Preheat oven to 350º. Peel the eggplant with a potato peeler. Slice the peeled eggplant into 1/4 inch slices. Place slices on a plate and sprinkle salt on all pieces to extract bitter flavor. Let sit 10 minutes. Cut slices into 1/2 inch cubes. Cover the bottom of a skillet with olive oil. Sautee eggplant and onions until eggplant is soft, stirring often. Place half of the sautéed veggies in bottom of covered casserole dish. Layer half of the tomatoes on top of the sautéed veggies. Layer half of the breadcrumbs on top of tomatoes. Layer half of parmesan cheese on top of breadcrumbs. Repeat layers. Cover and bake for 30 minutes