1 med.-sized eggplant
4 tomatoes, sliced
2 med.-sized onions, sliced
Salt and pepper
1/2 c. grated Parmesan cheese
4 tbsp. butter

Peel eggplant and cut into 1/2 inch thick slices. Cover bottom of buttered 2 quart casserole with eggplant slices. Top with layer of tomato slices, then onion. Season to taste. Sprinkle with part of cheese; dot with part of butter.