1 tsp. Parmesan cheese
1 sm. eggplant, peeled, sliced and steamed
2 peeled tomatoes, sliced
1 green pepper, seeded and sliced
1 clove garlic, chopped fine
1 tbsp. salad oil
2 tsp. Parmesan cheese

Sprinkle Parmesan cheese in oven-proof pie casserole. Add eggplant, tomatoes and peppers. Sprinkle garlic, oil and rest of cheese over. Bake at 350 for about 35-40 minutes. Check progress. (For 4 or 6.)