12 sm. Italian or baby eggplants
Coarse salt
6 lg. ripe tomatoes
4 plus lg. garlic cloves, slivers
2 bunches of fresh basil
1/2 c. olive oil
Coarse ground black pepper
1 c. grated Parmesan cheese
1/4 c. chopped parsley
2 tbsp. lemon juice
6 tbsp. fresh thyme (or 2 tbsp. dried)

Remove stems and cut eggplant in 1/2 lengthwise. Cut tomatoes in 1/2 inch slices. Sprinkle with salt and put on paper towel for about 30 minutes to release moisture. Do the same with the eggplant.

Preheat oven to 425 degrees. Make 2 inch slit lengthwise on each side of plants. Put in garlic and basil; push in well. Put on cookie sheet, skin down. Drizzle with 1/4 cup olive oil and sprinkle black pepper. Cover tightly with foil and bake for 20 minutes. Remove and reduce heat to 350 degrees. Put plants and 1/2 the tomato slices in rows at bottom of dish. Drizzle 1 tablespoon lemon juice. Cover with 1/2 cup cheese and 1/2 thyme. Cover completely with layer of whole basil leaves and drizzle with tablespoon olive oil. Repeat another complete layer as in step above. Sprinkle with 2 tablespoons parsley.

Cover dish lightly with foil and bake for 1 hour. Remove foil and bake another 10 minutes until plants and tomatoes are very tender. Garnish with remaining parsley. Serve hot or at room temperature. Great during the summer with all freshly grown eggplants, tomatoes, basil, and parsley!! Add a small, light green salad to complement.