Eggplant Salvia

Slice eggplants, tomatoes and onions into very thin slices, no thicker than 1/8 inch.

Arrange in layers in a greased casserole, first the eggplants, then onions, then tomatoes, lightly seasoning with salt, pepper and sage between each layer of eggplants and tomatoes.

Repeat layering until all is used.

Tomatoes should be on top.

Combine lemon juice and oil and drizzle slowly over top. The dressing will penetrate even though it appears scanty.

Bake uncovered at 350° until vegetables are done, about 40 to 50 minutes, basting occasionally with juices that form in the dish. Yields 8 servings.