1 lg. eggplant, peeled
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
Pinch of thyme
Salt and pepper
1/2 c. bread crumbs
3 tbsp. salad oil
3 tbsp. butter
1 c. onion, chopped
2 c. peeled tomatoes, chopped
1/4 c. chopped parsley
1/2 c. grated cheese

Slice eggplant into 8 1 inch slices. Trim so all are approximately the same size and save trimmings. Place in a lightly oiled glass baking dish. Sprinkle with salt and pepper. Broil eggplant for 5 minutes or until lightly browned on top. Heat oil and butter in a saucepan; add onion and garlic. Cook for 7-10 minutes, until onion is soft. Add tomatoes and diced eggplant trimmings. Simmer until thick, 12-15 minutes. Add thyme, parsley, salt, and pepper to taste. Stir in bread crumbs. Turn the unbroiled side of the eggplant up and spoon the tomato mixture over the top. Sprinkle with cheese. Bake at 350 degrees for 25-30 minutes or until eggplant is tender.