Tomato Eggplant Casserole

Directions

1. 1
   Peel eggplant; slice into 1/8-inch slices.
2. 2
   Salt eggplant on both sides; set aside 15 minutes.
3. 3
   Layer eggplant in a 13 x 9-inch casserole.
4. 4
   Thinly slice tomatoes; layer over eggplant.
5. 5
   Sprinkle tomatoes with pepper, garlic salt and oregano to your liking. (Remember:
6. 6
   Oregano is heavy; use sparingly!)
7. 7
   Sprinkle cheese over top of casserole.
8. 8
   Bake, covered, for 20 minutes at 375°. Uncover; bake an additional 10 minutes or until cheese is fully melted.
9. 9
   Serves 4 to 6.