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Tomato Eggplant Tian

2 Tbs olive oil
1 1/2 pounds tomatoes, sliced 1/4 inch thick
1 pound Asian eggplant (or purple eggplant), sliced crosswise 1/4 inch thick
3/4 tsp sage
3/4 tsp marjoram
1/2 cup Monterey Jack (or cheese of choice), grated
2 Tbs Parmesan, freshly grated
salt & pepper

Preheat oven to 400. Spread oil on 2 baking sheets. Arrange tomato slices in a
single layer on one sheet and eggplant on the other. Season with salt and
pepper, sprinkle with the herbs. Bake for 30 minutes; turn the slices and bake
for 10 more (until eggplant is golden on both sides and tomatoes are jamlike).
Remove from oven and reduce heat to 350.

Transfer 1/3 of tomatoes in even layer to 9x9 baking dish. Cover with 1/2 of
eggplant and 1/3 of Monterey Jack. Repeat. Top with remaining tomatoes and any
juices from baking sheet. Sprinkle the Parmesan and remaining Jack on top. Bake
for 20 minutes, or until lightly golden. Cover with foil and let sit for 15
minutes before serving.