| 1 1/2 lb | eggplant, sliced crosswise into 1/2 inch slices |
| 2 | tomatoes, sliced |
| 1 large | onion, thinly sliced |
| some | extra virgin olive oil |
| 1/2 tsp | salt |
| lots | fresh basil |
| 1/4 lb | mozzarella cheese, sliced |
| 1/2 C | dry bread crumbs |
| 2 Tbsp | grated parmesan cheese |
| 1. | Preheat oven to 450 F. |
| 2. | Stack eggplant, tomato, onion, basil. Drizzle with olive oil. |
| 3. | Bake uncovered for 30 minutes. |
| 4. | Arrange mozzarella slices over top. Stir crumbs into a bit of olive oil and spread on top. |
| 5. | Bake 10 minutes. |
| 6. | Sprinkle with parmesan. Return to oven briefly. |