INGREDIENTS
3 lb
Fully ripe tomatoes
2
Garlic cloves
1 tbsp
Marjoram or oregano, fresh
1/4 cup
Oregano, fresh
8
Thyme, fresh
1
Salt
1/2 tsp
Salt
2 tbsp
Olive oil
4 tbsp
Olive oil, extra-virgin
1 1/2 tbsp
Butter, unsalted
6 oz
Mozzarella cheese
1/4 cup
Parmigiano-reggiano cheese, grated
4 or 5 small or 2 medium-large eggplant, cut   into slices 1/2 inch thick