3	Medium	Eggplants, sliced 1/2" thick
1/4	Cup	Olive oil
1	Medium	Onion, julienned
3	Cloves	Garlic, chopped
4	Red	Bell peppers, roasted, peeled and seeded
4	Oz,	Feta cheese
1/2	Tsp.	Cracked black pepper
1	Tbsp.	Fresh oregano, chopped
1	Tsp.	Fresh marjoram, chopped
1	Cup	Fresh bread crumbs

Preheat oven to 350degrees. Heat 1 tablespoon of the olive oil in a large sauté pan. Add as many slices of eggplant as will fit into the pan in one layer. Brown each side well, 2 to 3 minutes per side. Remove egglant from pan and drain on a baking sheet while you cook the rest of the eggplant, using more oil as needed. Place onions and garlic in pan and sauté until you can smell the aroma.

Lightly oil a 9x11" baking dish and layer the eggplant on the bottom of the dish. Place onion and garlic mixture and roasted red bell peppers on top of eggplant, then crumble feta on top of peppers. Sprinkle with pepper, oregano, marjoram and bread crumbs. Bake for 20 to 25 minutes, or until golden brown. Serve warm.