Baked Eggplant

Some 30 years ago I tried to make ratatouille and failed. Out of frustration and a desire to eat eggplant this recipe evolved. Very simple and tasty. Warning: let them cool for at least 10 minutes after you take them out of the oven!
Cut an eggplant into 1/2" thick sections and place on a greased cooking sheet
Coat them with melted butter mixed with minced garlic
Put a slice of provolone cheese and a slice of sweet onion on each one
Put some sliced tomatoes on next. I usually use big tomatoes to get a single slice but all I had today were some Roma tomatoes
Cover with grated parmesan cheese and dust with fresh black pepper or jerk rub (these were done with pepper)
Bake at 350 degrees for around 25 minutes or until the cheese starts to brown