Eggplant And Tomato Casserole Recipe

• 1 lrg eggplant (2 pounds), peeled, cut into 1 inch cubes
• 1/2 c. seasoned dry bread crumbs
• 1/3 c. minced onion
• 3 x cloves garlic
• 1 1/2 tsp dry oregano leaves, divided
• 1/2 tsp dry basil leaves
• 1/4 tsp dry thyme leaves Salt and pepper, to taste
• 2 x Large eggs
• 3 med tomatoes, sliced
• 1/4 c. grated fat-free Parmesan cheese

Directions