1 lg. eggplant
2 tsp. salt
3 tbsp. olive oil
3-4 lg. tomatoes
1 clove garlic, peeled
8 oz. Mozzarella cheese, shredded
2 tbsp. grated Parmesan cheese
1/3 c. chopped onion

Slice eggplant, layer in colander, sprinkle with salt and let stand 1 hour.

Rinse eggplant under cold water, pat dry, layer eggplant on baking sheet, brush with olive oil. Broil until brown, turn, broil on other side. Peel and dice tomatoes. Heat oven to 350 degrees. Oil baking pan, arrange eggplant slices on bottom, sprinkle with half of Mozzarella and Parmesan cheese. Arrange tomatoes on top using all tomatoes, add grinding of pepper. Saute onions, spoon over tomatoes. Sprinkle with rest of cheese. Bake about 25 minutes. 4 to 6 servings.