3 lg. eggplants
3 sm. onions
3 fresh tomatoes or med. can whole
1 c. Parmesan cheese, grated
1 green pepper
4 tbsp. butter
Salt & pepper to taste

Peel eggplant and slice in thin slices. Slice onions, tomatoes and pepper very thin. Arrange the vegetables in alternate layers in a greased casserole. Season each layer and add a portion of the cheese on each. Add the melted butter, cover and bake at 350 degrees until the vegetables are tender. Bread crumbs may be added for the last ten minutes of cooking. Remove cover for last ten minutes. Serves six.