Title: Red~ white & blue/black casserole
 Categories: Entrees, Vegetables
      Yield: 1 Batch
 
      3 lg Tomatoes, cut
           -into 1/2-inch slices
  1 1/2 lb Mozzarella cheese,
           -cut into 1/4-inch slices
      1 lg White onion, cut into
           -thin slices (optional)
 
  Cut the eggplant lengthwise once, then slice crosswise into semi-disks
  about 3/4 inch thick.
  
  In a shallow casserole dish (about 2 in deep), stand some slices of
  eggplant on the narrow cut edge, to make a row, then follow this with
  slices of tomato, then slices of mozzarella cheese. Repeat until the
  whole dish is full.  It should appear from the top to have bands of
  red, white and black.
  
  Use your favorite seasoning (basil/oregano is the default), and bake
  until bubbly (about 25-30 minutes at 350 degrees F.
  
  NOTES:
  
  *  Eggplant casserole with tomato and cheese --