2 lg. eggplant
Salt
3 tbsp. olive oil
1 green pepper
3 med. vidalia onions
Chives to taste
Oregano to taste
4 lg. ripe garden tomatoes
1 lb. Mozzarella cheese, (16 slices)

Slice eggplants. Salt each slice. Let sit for 15 minutes. Pat dry with paper towels. In 2 tablespoons olive oil, saute slices. Set aside. Slice green pepper, onions and saute in 1 tablespoon olive oil with chives and oregano. Slice tomatoes and cheese. In 9 x 13 inch baking pan, layer onions, eggplant slices, tomatoes and cheese. Repeat. Add more tomatoes and sprinkle with grated Parmesan cheese. Bake at 350 degrees for 30 minutes. Sprinkle with freshly ground pepper.