Baked Eggplant, Potato and Onion Casserole

This was delicious!  The onions really made it.  I recommend it as an incredibly easy dish, though plan accordingly because it does take over an hour in the oven.

1 eggplant, sliced 1/4 inch
1 onion, sliced into rings
4-5 small potatoes (I had purple ones to add color)
Oil or butter
1 cup grated fresh Parmesan cheese

Pre-heat oven to 350 degrees.  Cook potatoes until tender and slice into circles.  Fry the onions until well-done so the rings are moist (they'll dry out in the oven if you don't).  Grease your casserole dish and layer the bottom with eggplant.  It will overlap, but it's okay.  Sprinkle cheese on top.  This is optional, but I had leftover seasoning from another project and just sprinkled it on.  It was a combination of cumin, dried herbs and spices.  Then layer your potatoes, sprinkle more cheese, layer the cooked onion, and sprinkle on the rest of the cheese.  Pop it in the oven for 60-75 minutes.

Viola!  A super easy, super tasty dish.  The range of textures and flavors is really impressive for not very much work at all.