Bring about 1 inch salted water to boil in pan; add eggplant. Boil 1 minute;
do not overcook. Drain; gently squeeze out excess moisture and set aside.
Preheat oven to 375 degrees. Heat oil in pan; add onion and garlic. Cook,
uncovered, over moderate heat for 5 minutes or until translucent. Combine
eggplant, onion, garlic, herbs and salt.
Place mixture in buttered 2 quart baking dish. Put tomatoes over top; add 1
teaspoon butter. Bake, uncovered, for 30 minutes. Sprinkle with cheese;
bake an additional 5 mionutes, or until cheese melts. Serves 4-6.
