Serves 6
2 to 3 large tomatoes, sliced 1⁄8 inch thick
2 medium eggplants, peeled and sliced 1⁄8 inch thick
1 to 2 tablespoons fresh thyme
2 tablespoons fresh oregano leaves
1⁄2 cup breadcrumbs
1⁄2 cup grated Parmesan
Handful basil leaves, cut into thin strips (chiffonade)
Olive oil
Salt and pepper
Preheat oven to 375 F. In an 8 x 5 inch casserole that’s been lightly drizzled with olive oil, layer the alternate layers of tomato and eggplant slices, lightly drizzling each layer with olive oil and a pinch of salt and pepper. Top with the fresh thyme and oregano. Bake covered for 20 minutes. Remove the cover and bake for an additional 20 minutes. Combine the breadcrumbs and Parmesan and spread over the tomato and eggplant. Bake for an additional 10 minutes, uncovered, until brown. Just before serving, top with the basil.
