My friend sent this to me - yummy! I think she found it on cooks.com
1 lb eggplant
1/2 cup boiling water
1 onion, chopped
1/2 teaspoon salt
2 cups fresh tomatoes, chopped (I used canned, drained, and skipped the boiling water)
1/2 cup onion, finely chopped
2 cloves fresh garlic, minced
1/3 cup green chilies, diced
1/2 teaspoon fresh basil, minced
2 eggs, beaten
1 cup Monterey Jack cheese, grated (use a lowfat cheese)
Peel and cut the eggplant into 1 inch cubes. Boil eggplant in salted water for 10 minutes. Drain. Combine remaining ingredients, except for the cheese.
Spray or brush a 1 1/2 quart casserole (which has a cover) with oil.
Cover and bake at 375F for 30 minutes. Remove cover and reduce heat to 350F.
Sprinkle top evenly with grated cheese and continue to bake until cheese melts and becomes bubbly.