Stacked Eggplant (Aubergine) Parmesan

• 1 eggplant
• 1 large onion
• 1 large tomatoes
• margarine or butter
• salt
• grated parmesan cheese

1. Cut ends off eggplant & slice into 1/2-inch thickenesses.
2. Peel onion & tomato & slice into 1/4-inch slices.
3. Stack eggplant, tomato, & onion, salting each layer lightly, in a greased flat baking dish.
4. Add small pat of margarine/butter to top of each stack.
5. Cover tightly with foil.
6. Bake at 350F for 1 hour.
7. Remove foil & sprinkle with parmesan cheese.
8. Bake uncovered 10 minutes prior to serving.

eggplant, onion, tomatoes, margarine, salt, parmesan cheese

Taken from www.food.com/recipe/stacked-eggplant-aubergine-parmesan-274840 (may not work)