Eggplant-Tomato Casserole

Peel and cut eggplant into 1/4-inch slices.

Peel tomatoes and slice.

In a 2-quart casserole dish, arrange a layer of eggplant; sprinkle with salt and pepper.

Put a layer of tomatoes on top; sprinkle with salt, pepper and oregano flakes you have crushed with your fingers and cheese.

Repeat layers until casserole is full, ending with cheese on top.

Cover; bake in a 400° oven for 30 to 40 minutes, or until eggplant is tender when tested with fork.