Eggplant-Tomato Casserole

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 400u00b0 oven for 30 to 40 minutes, or until eggplant is tender when tested with fork.

* Per serving · 4 servings · Values may vary.

No additional tips available.