1 med. eggplant
2 green peppers, cut into rings
2 med. onions, thinly sliced
2 cloves garlic, minced or pressed
1 c. Monterey Jack cheese, shredded
1/2 c. oil
1 c. Parmesan cheese
1/2 tsp. rosemary
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1 (28 oz.) can chopped tomatoes

Cut unpeeled eggplant into 1/2" slices and spread on paper towels. Sprinkle with salt and let stand 20 minutes. Blot surface moisture. Brown on both sides in heated oil. Arrange slices in layers in greased, shallow baking pan alternately with pepper rings and onion slices. Add garlic and sprinkle with herbs. Add tomato and top with Monterey Jack cheese. Then sprinkle with Parmesan cheese and bake at 350 degrees for 40 minutes or until eggplant is tender and cheeses are melted.