Eggplant-Tomato Casserole

Ingredients

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

Directions

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.