Eggplant-Tomato Casserole

Directions

1. 1
   Peel and cut eggplant into 1/4-inch slices.
2. 2
   Peel tomatoes and slice.
3. 3
   In a 2-quart casserole dish, arrange a layer of eggplant; sprinkle with salt and pepper.
4. 4
   Put a layer of tomatoes on top; sprinkle with salt, pepper and oregano flakes you have crushed with your fingers and cheese.
5. 5
   Repeat layers until casserole is full, ending with cheese on top.
6. 6
   Cover; bake in a 400° oven for 30 to 40 minutes, or until eggplant is tender when tested with fork.