Instructions: Sprinkle the eggplant generously with the salt and leave for 20 minutes or so, until brown droplets form on the eggplant. Rinse well and pat dry. (If you do not wish to salt the eggplant, omit this step and go directly to the next step.)

Combine everything in a heavy casserole or baking pan and bake in a 400i oven for 45 to 60 minutes, turning with a spatula every so often so that the vegetables become tender and browned and the crumbs and cheese brown and form a thick mixture. If the vegetables seem a bit dry, mix a little tomato juice and drizzle with a little olive oil.

Sprinkle with some extra garlic, fresh oregano or marjoram, and parsley, and serve sizzling hot or let cool to room temperature.

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