Eggplant-Tomato Casserole - cooking recipe

Ingredients

1 small eggplant
4 tomatoes
salt and pepper
oregano flakes
1/4 c. grated Parmesan cheese

Preparation

Peel and cut eggplant into 1/4-inch slices.
Peel tomatoes and slice.
In a 2-quart casserole dish, arrange a layer of eggplant; sprinkle with salt and pepper.
Put a layer of tomatoes on top; sprinkle with salt, pepper and oregano flakes you have crushed with your fingers and cheese.
Repeat layers until casserole is full, ending with cheese on top.
Cover; bake in a 400\u00b0 oven for 30 to 40 minutes, or until eggplant is tender when tested with fork.