Source: dLife

Baked eggplant topped with tomatoes and Parmesan cheese.

Servings

2 cup fresh eggplant, cubed , peeled (1 large)
0.5 cup Bread Crumbs, seasoned, grated, dry
0.33 cup fresh chopped onion
3 medium garlic cloves , minced
1.5 tsp oregano leaves , divided (dried)
0.5 tsp dried basil
0.25 tsp ground thyme
1 pinch salt
1 pinch black pepper
2 eggs
3 medium tomatoes , sliced
0.25 cup reduced fat grated parmesan cheese

1 Preheat oven to 350 degrees F.
2 Pour 2 inches of water in a pot and let simmer. Add eggplant and cook 5 to 8 minutes or until soft. Strain well.
3 Smash eggplant with a fork or masher and mash in breadcrumbs, onions, garlic, 1 teaspoon oregano, basil, and thyme. Sprinkle with salt and pepper and stir in eggs.
4 Place eggplant mixture in an 11 x 7 inch baking dish. Top mixture with tomato slices, cheese, and 1/2 teaspoon oregano. Bake 20 minutes or until casserole is heated through.

The casserole can be put together up to one day in advance. Zucchini slices or Portobello mushrooms also work great.