Garden-style eggplant parmesan
2 tablespoons olive oil 2 garlic cloves (chopped) 3 pounds tomatoes (fully ripe, peeled and coarsely   chopped) 1 tablespoon fresh marjoram (chopped, or oregano) salt (to taste) 4 1/2 eggplant (small or 2 medium-large, cut   into slices 1/2 inch thick) 4 tablespoons extra virgin olive oil 1/2 teaspoon salt 2 1/2 tablespoons thyme leaves 9 fresh thyme 6 ounces mozzarella cheese (shredded) 1/4 cup fresh … Continued