Lebanese Eggplant

1 lg eggplant
1 tsp. salt/pepper
3 T oil
1 T butter
1 c. onion, chopped
2 cloves garlic, minced
2 c. peeled tomatoes, chopped
1/4 c. fresh parsley, chopped
1 tsp. thyme
1/2 c. soft white bread crumbs
1 c. grated mozzarella/parmesean cheese

1. Peel eggplant and cut into 1″ slices – sprinkle with salt and pepper.  Broil eggplant splices for apx. 5 minutes/side, or until eggplant begins to soften.
2. Emmerse tomatoes in boiling water until skin splinters.  When tomatoes cool, peel off skin and chop, reserving any juices.
3. Heat oil and butter in skillet.  Saute onion and garlic until onion is tender, apx. 5-10 minutes.  Add tomatoes and continue to saute until mixture begins to thicken.  Stir in thyme, parsley, and fresh breadcrumbs.
4. Mound tomato mixture on top of sliced eggplant, top with cheese, and bake @350, until cheese melted.