INGREDIENTS
1 1/2
lbs Eggplant
2 tsp
Thyme, fresh leaves
2
Tomatoes, medium-size fresh
2
Eggs
1 1/2 cups
Marinara sauce
1
Salt and freshly ground pepper
2 tbsp
Olive oil, extra virgin
1
Yeasted olive oil crust, Whole Wheat
2 oz
Gruyere, grated
1/3 cup
Milk
1 oz
Parmesan, grated