Eggplant Tomato Casserole

2 lbs. eggplant, sliced into 1/4 in. slices
6 medium/large tomatoes, sliced into 1/4 in. slices
1/2 cup onion, finely chopped
1/2 cup seasoned breadcrumbs
8 oz. shredded Monterey Jack or mozzarella cheese
salt and pepper
olive oil or cooking spray

Take out a 9 x 13 casserole dish.

Preheat oven to 350 degrees.

Season eggplant slices with dash of salt and let stand for about 10 minutes. Dab off liquid with paper towel.

Grease a large skillet with either oil or cooking spray. Place over medium heat and add eggplant slices in a single layer. Brown them on each side; remove from heat. Repeat with remaining slices. Place a layer of eggplant slices in casserole dish, then a layer of tomato slices. Sprinkle with 1/4 cup of the onion, salt and pepper. Repeat with remaining eggplant, tomato and onion and season top layer with salt and pepper. Top with breadcrumbs, then shredded cheese. Bake for 30 to 35 minutes or until top is golden brown and the eggplant is tender.

When pressed for time, I have also used this variation: Skip the skillet and then after each layer of eggplant, tomato, onion, salt and pepper, I drizzle on a little olive oil.