1 sm. eggplant (about 1 lb.), peeled & cut into 1/4" slices
2 med. tomatoes, sliced
1 med. green pepper, seeded & cut into rings
1 sm. onion, peeled & cut into rings
2 tbsp. olive oil
1 tsp. minced garlic
1 tsp. oregano
4 oz. thin sliced Mozzarella cheese
1/2 c. grated Parmesan cheese

Broil eggplant slices until lightly browned (about 8 minutes). Heat oven to 375 degrees. Line a 10 inch pie plate (or round casserole) with eggplant slices, browned side down, overlapping in a circular pattern. Arrange a layer of tomatoes over that, then a layer of peppers, then onions. Drizzle with olive oil; sprinkle with garlic and oregano.

Bake 25 minutes. Arrange Mozzarella in one layer on top of pie. Sprinkle with Parmesan. Bake until cheese is melted and lightly golden. Cut into wedge for serving.