Eggplant Salvia

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 350u00b0 until vegetables are done, about 40 to 50 minutes, basting occasionally with juices that form in the dish. Yields 8 servings.

No additional tips available.