Red, White, and Blue/Black Casserole

• 1 large eggplant
• 3 large tomatoes sliced 1/2 thick
• 1 1/2 pounds mozzarella cheese 1/4-in thick
• 1 large onions sliced thin (optional)

1. Cut the eggplant lengthwise once, then slice crosswise into semidisks about 3/4 inch thick.
2. In a shallow casserole dish (2 in deep), stand some slices of eggplant on the narrow cut edge, to make a row, then fol- low this with slices of tomato, then slices of mozzarella cheese.
3. Repeat until the whole dish is full.
4. It should appear from the top to have bands of red, white, and black.
5. Use your favorite seasoning (basil/oregano is the default), and bake until bubbly (about 25 to 30 minutes at 350 deg.

eggplant, tomatoes, mozzarella cheese, onions

Taken from recipeland.com/recipe/v/red-white-blue-black-casserole-36199 (may not work)