Ann,MS (11:27:26 PM) :

Eggplant Casserole

Peel (if you like) one large or two medium eggplants. Slice a good 1/2" thick. Parboil for 10 minutes. Drain thoroughly.

In a lightly oiled casserole, layer:
eggplant
onion slices
bell pepper slices
tomato slices (or canned diced tomatoes)

Repeat at least once. Amounts vary according to taste. I like tomato, so I use a lot.

Season with salt and pepper, if desired.
Add fresh minced garlic to the first layer, if desired.

Bake at 300 degrees F about 2 hours. Cover the first hour or so, then finish uncovered.

Add buttered bread crumbs the last hour, if you like. Sprinkle w/Parmesan.