INGREDIENTS
1 tbsp
Herbes de provence
1
Large or 2 medium eggplants
1/4 tsp
Mint
1/4 tsp
Rosemary, dried
1/8 tsp
Sage, dried
1/2 tsp
Savory
2 tsp
Thyme, dried
3
Tomatoes, ripe
2
Zucchini, medium
1/8 tsp
Fennel seeds
1/2 tsp
Pepper, freshly ground
1 tsp
Salt
1/2 cup
Olive oil
1/2 cup
Bread crumbs, fresh
1/3 cup
Parmesan cheese