1 large eggplant
3 large tomatoes, cut into 1/2-inch slices
1-1/2 lb mozzarella cheese, cut into 1/4-inch slices
1 large white onion, cut into thin slices (optional).
Serves 4-6
Cut the eggplant lengthwise once, then slice crosswise into semidisks about 3/4 inch thick. In a shallow casserole dish (2 in. deep), stand some slices of eggplant on the narrow cut edge, to make a row, then follow this with slices of tomato cheese and onions, until the whole dish is full. It should appear from the top to have bands of red, white, and black.
Use your favorite seasoning (basil/oregano is the default), and bake until bubbly (about 25-30 minutes at 350 deg. F.
NOTE:
You may wish to put a layer of onions on the bottom, horizontally, before you put the eggplant in the pan. This only works with European-style eggplant; Japanese and Asian eggplants are too narrow.