1 1/2 lbs. eggplant
Salt and pepper
4 med. tomatoes
2 oz. Parmesan cheese (3/4 c. shredded)
1/2 c. oil
1 tsp. dried marjoram

Cut eggplant into thin slices and place in a colander set over a bowl. Sprinkle with 2 teaspoons of salt and toss. Let stand 1/2 hour.

Cut tomatoes into thin slices. Grate cheese. Pat eggplant dry. Pour 2 tablespoons of oil on bottom of baking dish. Brush oil on both sides of eggplant slices. Alternate eggplant and tomatoes, overlapping them.

Sprinkle with salt, pepper, and Parmesan cheese. Pour remaining oil over them. Cover with foil and bake for 1 hour at 350 degrees. Remove foil and sprinkle remaining cheese over vegetables and cook, uncovered, until soft and golden brown--about 30 minutes more.