1 - 1 1/2 lb. eggplant
Salt and pepper
4 tomatoes (1 1/2 lb.)
1/4 c. Parmesan cheese
1/4 c. oil
1 tsp. oregano

Trim eggplant and cut into thin slices. Place in colander; set colander in sink or bowl. Sprinkle eggplant with salt, toss to distribute salt. Let stand at least 1/2 hour.

Heat oven to 400 degrees. Cut tomatoes into thin slices. Rinse eggplant and then dry slices with paper towel. Brush bottom of 2 quart baking dish with 1 tablespoon oil. Brush both sides of eggplant with remaining oil. Sprinkle with pepper and oregano and 1/2 of the cheese. Alternate eggplant and tomatoes in dish, overlapping them. Cover with foil. Bake 1 hour. Remove foil and sprinkle rest of cheese over top. Bake 10 more minutes.

Serve with spaghetti or sausage and meatballs in sauce.