Tomato-eggplant recipe

Mae and I amuse ourselves with finding veggies with personality. The cuke with a piggy tale, and a potato that we thought looked like a little pig, made us smile. Yesterday, Brint Keyes gave me an idea for using eggplant. I didn't write it down, but this is what I came up with and it tasted really good.
Tomato-eggplant "casserole." lightly oil an 8" x 8" baking pan. Slice eggplant and place layer in pan. cover with a layer of sliced tomatoes, then some basil leaves, then another layer of eggplant slices. Sprinkle with seasoning. I used a mix of salt, pepper, red pepper flakes, oregano and thyme. I sprinkled on grated parmesan cheese. I found a bit of leftover homemade tomato sauce in my 'fridge' an drizzled that on top. I baked this at 400° until the eggplant was tender.