1 eggplant, unpeeled
1 lg. bell pepper, sliced
1 lg. onion, sliced
1 lg. tomato, peeled and sliced
Salt and pepper, to taste
Parsley (optional)
Oregano (optional)
Chopped meat or tuna (optional)
1/3 stick butter
1 c. bread crumbs
6 slices cheese
Parmesan cheese

Butter a 10 by 10 by 2 inch or 9 by 13 by 2 inch baking dish. Cut the eggplant crosswise in 1/2 inch slices and arrange in pan. Continue layering the bell pepper, onion and tomato. Sprinkle salt and pepper. Add parsley and oregano, if desired. If using meat or tuna, add at this time. Dot with butter and cover tightly with foil. Bake in 450 degree oven for 20 minutes. Meanwhile, melt butter and add bread crumbs. When casserole is done, remove foil, place cheese slices and spread bread crumbs over top. Sprinkle with Parmesan cheese and return to oven, uncovered, for 5 minutes.

OTE: If adding meat or tuna, use a deeper baking dish.