2 large eggplants
olive oil
salt
2 large onions
3 cloves garlic, minced
1/3 c. olive oil
3 large tomatoes
1 c. spinach, chopped and cooked
1/4 c. chives, chopped
1/2 c. celery leaves, chopped
1 1/2 t. dried oregano
freshly ground pepper
2 T. lemon juice
1/4 c. sesame seeds

1. Heat oven broiler
2. Peel and slice the eggplants lengthwise, 1/3" thick
3. Cut each slice into 2 or 3 lengthwise strips
4. Arrange the slices on a baking sheet and brush with olive oil and sprinkle with salt
5. Broil 7 - 10 minutes or until eggplant starts to brown
6. Turn the slices over, brush with olive oil, sprinkle with salt and cook until they start to brown
7. Chop the onions, mince the garlic and sauté them in olive oil until the onions are translucent
8. Cut the tomatoes in wedges
9. Add the tomato wedges, spinach, chives and celery leaves to the onions and cook for about 10 minutes
10. Add the oregano, salt, pepper and lemon juice and stir well
11. Put a few tablespoons of the tomato spinach sauce in the bottom of a large covered casserole dish
12. Add 1/3 of the broiled eggplant slices
13. Spoon over more of the sauce and continue layering until all the eggplant is used. Final layer should be tomato spinach sauce
14. Cover with lid and heat in microwave 10 - 15 minutes until heated throughout
15. Heat the oven to 350° F.
16. Spread the sesame seeds in a single layer on a baking sheet
17. Bake for several minutes given them an occasional stir
18. Remove when golden brown
19. Sprinkle toasted sesame seeds over the eggplant just before serving

Serves 5 - 6 as a main dish