Eggplant Salvia

Directions

1. 1
   Slice eggplants, tomatoes and onions into very thin slices, no thicker than 1/8 inch.
2. 2
   Arrange in layers in a greased casserole, first the eggplants, then onions, then tomatoes, lightly seasoning with salt, pepper and sage between each layer of eggplants and tomatoes.
3. 3
   Repeat layering until all is used.
4. 4
   Tomatoes should be on top.
5. 5
   Combine lemon juice and oil and drizzle slowly over top. The dressing will penetrate even though it appears scanty.
6. 6
   Bake uncovered at 350° until vegetables are done, about 40 to 50 minutes, basting occasionally with juices that form in the dish. Yields 8 servings.