2 med. eggplants (about 3 lb.), sliced, drained of their moisture & fried
2 c. canned Italian tomatoes, drained, seeds removed & coarsely chopped
Salt
1 whole milk mozzarella cheese, coarsely grated on largest holes of the grater
4-5 tbsp. freshly grated Parmesan cheese
1 1/2 tsp. oregano
2 1/2 tbsp. butter

1. Preheat the oven to 400 degrees.

2. Line the bottom of a buttered bake and serve dish (10 inches square, or its rectangular equivalent) with a single layer of fried eggplant slices. Top this layer with chopped tomatoes. Add a pinch of salt, a generous sprinkling of grated mozzarella, a tablespoon of grated Parmesan cheese and a pinch of oregano and cover with another layer of sliced eggplant. Continue building up layers of eggplant, tomatoes and cheese until you've used up all the eggplant. The top layer should be eggplant. Sprinkle the remaining Parmesan cheese over it and dot with butter. Place in the upper third of the preheated oven.

3. After 20 minutes pull out the pan and, pressing with the back of a spoon, check to see if there is an excess amount of liquid. If there is, tip the pan and draw it off with the spoon. Return to the oven for another 15 minutes. Allow it to settle and partly cool off before serving. It should not be piping hot.

Note: It can be prepared entirely ahead of time, refrigerated when cool and warmed up several days later. It will still be good, although not quite as fragrant as the day you prepared it.