Bring about 1" 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°F. 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 qt baking dish. Put tomatoes over top;
add 1 ts butter. Bake, uncovered, for 30 minutes. Sprinkle with
cheese; bake an additional 5 minutes, or until cheese melts.
