Baked Baby Eggplant

• 4 eggplants
• 1 large tomatoes
• 1 stalk basil
• 1 stalk oregano
• 1 stalk sage
• 3 stalks thyme
• 3 garlic cloves
• 3 tablespoons olive oil
• salt & pepper
• 1/2 cup Italian breadcrumbs
• 1/2 cup parmesan cheese

1. Peel skin off eggplant
2. Slice lengthwise 1/4 inch strips.
3. Slice up tomato 1/4 inch
4. Chop up all herbs discarding stalk.
5. Chop up garlic
6. In a casserole dish sprinkle some olive oil.
7. Place a layer of eggplant, layer of tomato and sprinkle half the herbs & garlic
8. Sprinkle some olive oil, salt & pepper on top.
9. Sprinkle half the bread crumbs on tops.
10. Repeat another full layer of eggplant, tomato, herbs,garlic, oil, salt & pepper and breadcrumbs on top.
11. Cover casserole dish and bake at 375 for 45 minutes.
12. Remove cover and sprinkle with the parmesan cheese.
13. Bake another 5 minutes.
14. You can use small amounts of Italian cheese, goat cheese, or monteray cheese inbetween layers as well for variation. Ive made it many ways. All delicious.
15. Enjoy.

eggplants, tomatoes, stalk basil, oregano, sage, thyme, garlic, olive oil, salt, italian breadcrumbs, parmesan cheese

Taken from www.food.com/recipe/baked-baby-eggplant-481203 (may not work)