Eggplant (Aubergine) And Tomato Crisp

Ingredients

• Filling
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 6 garlic cloves, minced
• 4 tablespoons fresh basil, chopped
• 1/2 teaspoon dried oregano
• salt & fresh ground pepper, to taste
• 2 medium eggplants, peeled and cut into 1/2-inch slices
• 1 yellow bell pepper, cut into 1/2-inch strips
• 4 large ripe tomatoes, cut into 1/4-inch slices
• Topping
• 3 tablespoons chopped fresh parsley
• 6 cups whole wheat breadcrumbs
• 1 teaspoon dried thyme
• 2 teaspoons chopped fresh rosemary
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• salt & fresh ground pepper, to taste
• basil leaves, for garnish