|Onions||2 Large, sliced|
|Eggplant||1 Medium, sliced into 1/4 inch thick slices|
|Tomatoes||6 , sliced|
|Olive oil/Vegetable oil||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Sweet paprika||1 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
1. Preheat the oven to 350 degrees.
2. In a well-oiled casserole or baking dish, place alternate layers of onions, eggplant, and tomatoes until all are used.
3. Combine the oil, salt, paprika, cayenne, and marjoram and pour over the vegetables. The oil should come about 3/4 way up the vegetables.
4. Cover and bake for 40 minutes. Increase the oven temperature to 400 degrees. Combine the cheese and cream and pour over the top of the vegetables. Bake, uncovered, until the top is browned, about 10 minutes.