Tomato Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant
2 large firm tomatoes
oregano to taste
salt and pepper to taste
garlic salt to taste
12 oz. Mozzarella cheese, shredded

Preparation

Peel eggplant; slice into 1/8-inch slices.
Salt eggplant on both sides; set aside 15 minutes.
Layer eggplant in a 13 x 9-inch casserole.
Thinly slice tomatoes; layer over eggplant.
Sprinkle tomatoes with pepper, garlic salt and oregano to your liking. (Remember:
Oregano is heavy; use sparingly!)
Sprinkle cheese over top of casserole.
Bake, covered, for 20 minutes at 375\u00b0. Uncover; bake an additional 10 minutes or until cheese is fully melted.
Serves 4 to 6.