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

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 onions. Season to taste. Sprinkle with parts of cheese. Dot with part of butter.

Repeat layer by layer until casserole is filled, ending with tomatoes topped with cheese. Cover casserole. Bake at 375 degrees for 45 minutes.