Eggplant Loaf

1 large eggplant
1 cup bread crumbs
1 medium onion, chopped
1 clove garlic, mashed
1/2 cup Tillamook cheese (grated)
1/2 cup Roman cheese (grated)
2 tbsp chopped Italian parsley
1 ripe tomato, cut up
2 eggs, beaten
1 pint milk

Cook eggplant in salted water until tender. Drain and mash, then add all other ingredients. Mix together into casserole dish. Bake with lid on for 40 minutes at 350. Remove from oven and serve while hot.

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