Shirley's Baked Eggplant (Aubergine)

I couldn't get my family to eat eggplant until my aunt gave me this recipe. Slices of eggplant topped with tomatoes, onions and bubbling melted mozzarella. Family eats it right up!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  large  peeled eggplant, cut into 8 slices
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 3  tablespoons olive oil
• 3  tablespoons butter
•  salt, to taste
•  pepper, to taste
• 1  cup  chopped onion
• 2  garlic cloves, minced
• 1 (14 1/2ounce) can diced tomatoes
• 1⁄8 teaspoon dried thyme
• 1⁄4 cup  chopped fresh parsley
• 1⁄2 cup  soft breadcrumbs
• 1  cup  shredded mozzarella cheese

Directions

1. Trim eggplant slices so they are all the same size. Save trimmings and set aside. Place slices in oiled shallow baking dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil eggplant for 5 minutes or until fork tender.
2. Heat the oil and butter in a skillet. Add onion and garlic. Cook until onion is tender. Add tomatoes and chopped eggplant trimmings; cook until mixture is thick. Stir in thyme, parsley and bread crumbs. Add salt and pepper to taste.
3. Spoon onion mixture on top of the broiled eggplant and cover with cheese. Bake at 350 degrees until cheese is melted.