Cut the eggplant in half lengthwise; remove the pulp, leaving a shell about 1/2" thick.
Butter the inside of the shell.
Dice the eggplant pulp and set aside.
Melt 1/2 the butter in a saucepan; stir in the onion and sautee until straw-colored, about 3-5 minutes.
Add the diced eggplant pulp, sun-dried tomatoes, basil, thyme, salt, and pepper; cook over moderate heat until the vegetables are browned, about 5-8 minutes.
Spoon the mixture into the eggplant shells; sprinkle with cheese.
Cover with the breadcrumbs, which have been lightly sauteed in the remaining butter; place stuffed eggplant in a shallow baking pan.
Pour 1/2" boiling water into the pan; bake in a preheated 325*F.