Eggplant-Tomato Casserole



  1. 1 small eggplant
  2. 4 tomatoes
  3. salt and pepper
  4. oregano flakes
  5. 1/4 c. grated Parmesan cheese


  1. Peel and cut eggplant into 1/4-inch slices.
  2. Peel tomatoes and slice.
  3. In a 2-quart casserole dish, arrange a layer of eggplant; sprinkle with salt and pepper.
  4. Put a layer of tomatoes on top; sprinkle with salt, pepper and oregano flakes you have crushed with your fingers and cheese.
  5. Repeat layers until casserole is full, ending with cheese on top.
  6. Cover; bake in a 400° oven for 30 to 40 minutes, or until eggplant is tender when tested with fork.