1 medium eggplant, sliced into 1/8-inch thick slices, sprinkled with salt and allowed to drain for a half hour
1 pound ripe red medium tomatoes, cut in half
3 to 4 tablespoons olive oil
1/4 cup grated parmesan cheese
Arrange the tomato halves and eggplant slices around and on top of each other in an ovenproof casserole dish. Season to taste with salt and pepper and sprinkle over with the Parmesan cheese. Bake 10-15 minutes in the oven until the cheese is melted and browned slightly. Cool a bit before serving.