Eggplant Stacks

1 eggplant, peeled
1 large onion
2 tomatoes
Salt and pepper, to taste
1 teaspoon basil leaves
2 teaspoons oregano leaves
1/4 cup olive oil
1/2 cup grated Romano cheese
1/2 cup sour cream
6 tablespoons chopped black olives

Slice eggplant into 8 rounds. Layer eggplant on bottom of 13 x 9-inch baking dish. Place thin slice of onion on each slice of eggplant. Place a thick slice of tomato on top of each onion slice. Sprinkle lightly with salt and pepper. Sprinkle basil and oregano over all. Drizzle olive oil over and top with Romano cheese. Cover with foil. Bake at 350 degrees F for 40 to 45 minutes. Serve with sour cream and black olives.

Yields 8 servings.