Eggplant Casserole

Cut the ends off the eggplant and slice the rest into 1/2-inch thicknesses.

Slice the onion and tomato in 1/4-inch thicknesses (or as you prefer).

Using the margarine, grease a large, flat baking dish well.

Salt and pepper both sides of the eggplant slices and arrange them in the bottom of the baking dish.

Cover each slice with a slice (slices) of onion and lightly salt.

Cover the onions with slices of tomato; salt again.

Top each stack with a small pat of margarine and cover the baking dish with foil. Bake at 350° for about 1 hour.

Remove the foil and sprinkle each stack generously with Parmesan cheese.

Return to oven for 10 to 15 minutes before serving.