Eggplant Casserole

This is a very simple but tasty recipe that my Grandma makes. She usually serves it as a side dish, but it's hearty enough to be a main dish, especially if served over rice. Even my sister (a vegetarian who doesn't like vegetables) likes this one :)

Ingredients:
1 large or 2 medium eggplant
1 14 oz. can of chopped tomatoes
1 10 oz. can Rotel (tomatoes and peppers)
Sharp cheddar cheese (as much as you like!)

Directions:
Peel and slice eggplant into 1/2 inch thick slices. Boil in water for about 10 minutes. Grease or spray a 1-1/2 quart casserole dish. Place a layer of eggplant in the casserole. Mix the two cans of tomatoes and add half of this mixture. Add a layer of cheese. Layer the remaining ingredients, topping with a generous amount of cheese. Cover. Bake in a 350 degree oven for about 30 minutes, until bubbly and slightly browned.