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hold their shape. Arrange grilled tomatoes, cut side up, on same platter as grilled eggplant.
Drizzle any remaining oil over all and sprinkle with prepared bread crumbs and thyme leaves. Garnish with a spring or two of thyme.
Cook’s tip: Several smaller eggplants can be used in amounts to serve six to eight instead of one large eggplant. Also, zucchini can be substituted.
— Karla Jones Seidita
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