Roasted Tomato And Eggplant Tian

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2 tablespoons olive oil

1 1/2 pounds ripe tomatoes, sliced 1/4 inch thick

1 pound eggplant, preferably Asian, sliced crosswise 1/4-inch thick

Salt and freshly ground pepper

3/4 teaspoon chopped sage

3/4 teaspoon chopped marjoram

1/2 cup grated Monterey Jack cheese

1 tablespoon freshly grated Parmesan cheese

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