Aunt Cindy's Eggplant Casserole with Tomato Basil

Directions

• Pre-heat oven to 400 degrees.
• Place tomatoes on a baking sheet. Drizzle 1 Tbsp of olive oil over the tomatoes and add the fresh rosemary and thyme. Season with salt and pepper, and bake at 400 degrees for 20 minutes.
• Melt butter in a small skillet on medium heat and add the panko.  Add the basil and parsley and stir frequently for 2 minutes until the panko starts to turn golden brown. Remove from heat and set aside.
• Remove the skin from the eggplant and cut into 1 inch cubes. Add 5 Tbsp of olive oil to a large pan. Sauté the eggplant and chopped onion on medium heat until soft, stirring frequently. Season with salt and pepper. 
• Add fresh garlic to the eggplant and onion during the last minute of sautéing and stir through.
• Spray a 9x13 baking dish with cooking spray.
• Spoon the eggplant, onion, and garlic into the baking dish.
• Remove the tomatoes from the oven and let cool. Reduce the oven temperature to 350 degrees.
• In a small bowl mix the heavy cream with the tomato basil sauce and stir through.
• Place the tomatoes on top of the eggplant, onion, and garlic mixture.
• Sprinkle crumbled feta cheese over the tomatoes.
• Pour the heavy cream and sauce over the feta cheese.
• Sprinkle the toasted panko evenly over the top of the dish.
• Bake the eggplant casserole at 350 degrees for 30 minutes until it starts to bubble around the edges.
• Serve as a main dish with a garden salad or as a side dish to chicken or beef.