2 eggplants (each about 1 lb.), pared and sliced 1/2 inch thick
2 med. tomatoes, sliced
2 med. onions, sliced
8 oz. Mozzarella, shredded
1 c. tomato juice
1 tsp. leaf oregano, crumbled
1/2 tsp. salt
1/2 tsp. leaf basil, crumbled
1/2 tsp. black pepper
Grated Parmesan cheese

1. Broil eggplant slices 5 inches from heat for 3 minutes.

2. Arrange slices, browned side down, in a greased shallow 2-quart baking dish. Top with a layer of tomatoes, onions and Mozzarella.

3. Combine tomato juice, oregano, salt, basil and pepper; pour over the eggplant.

4. Sprinkle grated Parmesan cheese over the top.

5. Bake in an oven preheated to 350 degrees for about 30 minutes or until dish is bubbly.

This is a very economical dish when prepared in the summertime when eggplants and tomatoes are plentiful at the garden stands.