1 med. eggplant, 1/4 inch slices
2 med. tomatoes, sliced
1 lg. onion, thinly sliced
1/4 to 1/2 c. butter, melted
1/2 tsp. salt
1/2 tsp. dried basil
1/4 lb. Mozzarella, sliced
1/2 c. dried bread crumbs
2 tbsp. grated Parmesan cheese

Preheat oven to 450 degrees. In pan arrange eggplant slices, then tomato, then onion. Drizzle with 1/3 melted butter. Sprinkle with salt and basil. Bake covered for 20 minutes.

Slice Mozzarella and arrange over top. Stir crumbs into melted butter in small pan and saute until toasted, golden in color. Sprinkle over top and sprinkle with Parmesan cheese. At this point, can be refrigerated until ready to use, if desired. Bake uncovered 10 minutes or until cheese is bubbly.