Baked Eggplant with Tomatoes and Cheese
3-4 fresh tomatoes, sliced
dried or fresh herbs: thyme, oregano, marjoram, basil
cheese: grated asiago or parmesan; sliced jack, gouda, or provolone
1. Preheat oven to 400 degrees F. Slice the eggplant into generous one-fourth-inch rounds. Brush both sides with olive oil and place on a baking sheet. Bake for 30 minutes or until well softened. Check after 15 minutes and turn over to brown the top and bottom evenly.
2. Sprinkle the eggplant slices with moderate amounts of the vinegar, salt, pepper, and your choice of dried or fresh herbs. Put the tomato slices on top and season them similarly: vinegar, salt, pepper, and herbs (same or different, or something fresh). Top with cheese to taste. Return to the oven long enough to let the cheese melt.