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1
Preheat grill or broiler.
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2
Cut the eggplant horizontally into slices one-half-inch thick.
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3
Cut any slices more than three inches in diameter in half.
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4
Very large slices should be quartered.
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5
Spread them on a work surface or baking sheet and sprinkle them on both sides with 3 tablespoons of the olive oil.
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6
Season with salt and pepper.
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7
Grill the eggplant until attractively browned on both sides.
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8
Heat two tablespoons of the oil in a large, heavy skillet.
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9
Saute the onions over medium heat until the pieces are tender but not brown.
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10
Add the garlic and pepper and continue to saute until the pepper pieces are tender.
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11
Stir in the tomatoes.
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12
Season to taste with salt and pepper and stir in the thyme and the parsley.
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13
Preheat oven to 350 degrees.
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14
Spread a fourth of the tomato mixture about two inches deep into the bottom of a one-and-a-half-quart baking dish.
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15
Arrange a layer of the eggplant over the tomato mixture, then crumble a third of the goat cheese over it.
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16
Repeat twice more, finishing with a layer of the tomato mixture.
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17
Sprinkle with the bread crumbs and drizzle with the remaining tablespoon of olive oil.
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18
Place in the oven and bake about 25 minutes, until heated through.
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19
Serve at once.
