1 large eggplant, cut into 1/2 inch thick slices
3 large tomatoes, cut into 1/2 inch thick slices
2-3 garlic cloves, roughly chopped
1/2 C parmesan cheese, grated
1/2 C Swiss or gruyere cheese, grated
1 C olive oil
1 tsp salt
1/2 tsp pepper
Preheat oven to 425 F degrees. Grease a shallow 3 quart baking dish.
In a large bowl, combine garlic, olive oil, and pepper. Coat eggplant and tomatoes in oil to mixture.
Place in baking dish. Spoon the remaining oil and garlic over the top.
Cover with foil and bake for 1 hour, or until vegetables are soft.
Uncover and sprinkle Swiss, or gruyere, and parmesan cheeses over the top.
Bake, uncovered, 10-12 minutes more, until cheese is melted and bubbly.