Baked Eggplant, Mozzarella, and Tomato Casserole | Recipe Cart | Recipe Cart

Ingredients

• 1 large eggplant, or 2 small ones, ends trimmed and left whole
• 2 tablespoons olive oil
• 4 medium-size ripe tomatoes, thinly sliced
• 1 pound fresh mozzarella cheese, thinly sliced
• ½ cup finely chopped fresh basil, or 2 tablespoon dried
• 2 tablespoons chopped fresh thyme, or 2 teaspoon dried
• Salt and freshly ground black pepper
• 2 medium-size ripe tomatoes, chopped, or 1 cup tomato sauce
• ½ cup bread crumbs
• ½ cup grated Parmesan cheese