Slice unpeeled eggplant about 1/4 inch thick. Parboil until partially tender. Place a layer of eggplant in a 13 x 9 x 2 inch pan. Add a layer of sliced tomatoes. Fill spaces with a mixture of chopped pepper and chopped onion. Sprinkle with salt, pepper, garlic salt and monosodium glutamate. Add a layer of cheese. Repeat layers until casserole is filled, ending with layer of cheese.

Cover and bake at 400 degrees until mixture is steaming. Remove cover; reduce heat to 350 degrees and bake about 30-45 minutes or until eggplant is tender and sauce is thick and golden brown. Yield: 6 servings.