1 med. eggplant
1 clove garlic, crushed
1/2 c. salad oil
2 tbsp. snipped parsley
Crushed oregano
Salt
Freshly ground pepper
2 med. tomatoes, cut in 1/2 inch slices
Grated Parmesan cheese

Cut eggplant in half lengthwise and place in greased shallow baking dish. Combine oil and garlic; brush HALF over cut surfaces. Sprinkle with parsley and oregano. Season with salt and pepper to taste. Top eggplant with tomato slices; drizzle with remaining oil mixture. Sprinkle with oregano, salt and pepper.

Bake uncovered in hot oven (400 degrees) for 45 to 60 minutes, or until eggplant is tender. Sprinkle with additional snipped parsley before serving. Pass bowl of Parmesan cheese to those who desire.