2 lg. eggplant
3 tbsp. olive oil
1 green pepper and 1 red pepper, sliced
3 Lg. vidalia onions, sliced
Chives to taste
Oregano to taste
4 lg. ripe tomatoes
1/4 lb. sliced Provolone
8 oz. Mozzarella cheese, shredded
Slice eggplants. Salt each slice. Let sit for 15 minutes. Pat dry with paper towels. In 2 tablespoons olive oil, saute slices. Set aside.
Slice green and red pepper, onions and saute in 1 tablespoon olive oil with chives and oregano. Slice tomatoes.
In 9 x 13 inch baking pan, layer onions, eggplant slices, tomatoes and Provolone cheese. Repeat. Add more tomatoes and sprinkle with grated Parmesan cheese. Bake at 350 degrees for 30 minutes. Sprinkle with freshly ground pepper.