Eggplant and Tomato Casserole

Yesterday, I went to the mid-atlantic asana championships. I am completely inspired! I will be competing next year. I'm determined. It was the kick I needed to stop being such a slacker sometimes. Sometimes it's easier at the end of the day to kick off my shoes and go to bed early rather than going to work out. That's the only thing about bikram. If class starts at 6, then I have to leave at about 5:10 to get there in time and with plenty of time to warm up. Then class ends at 7:30, and I don't get home until 8:15 after showering. It makes for very long days. But, the euphoria that follows class can't be beat. Anyway, enough about me complaining about long days. With my new found inspiration, I was up bright and early for class this morning. One thing about practicing first thing in the morning is that your metabolism is going full force for the rest of the day. I made this eggplant dish and I was practically dying while it was baking. Seriously, drooling.

1 large eggplant
1/2 cup seasoned bread crumbs
1/2 large onion, chopped
4 cloves garlic, minced
1 1/2 tablespoons herbs de provence
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
2 large tomatoes, sliced
Grated parmesan cheese

Peel and cube the eggplant. Place in large sauce-pan of boiling water (about two inches) and cook for 5-7 minutes (until soft). Drain and place in a food processor. Chop loosely, but do not puree. Place in a large mixing bowl.

Add bread crumbs, onion, garlic, herbs and spices, and mix well. Add the eggs and incorporate well.

Spoon the mixture into a small casserole dish and spread to all the corners. Top with the sliced tomatoes. Sprinkle the grated cheese on top. Bake at 350 degrees for about 20 minutes until the cheese has melted and the tomatoes are softened.