Garden-Style Eggplant Parmesan

INGREDIENTS

• 2 Tbs. olive oil
• 2 garlic cloves, chopped
• 3 lb. fully ripe tomatoes, peeled and coarsely
• chopped
• 1 Tbs. chopped fresh marjoram or oregano
• Salt, to taste
• 4 or 5 small or 2 medium-large eggplant, cut
• into slices 1/2 inch thick
• 4 Tbs. extra-virgin olive oil
• 1/2 tsp. salt
• 8 to 10 fresh thyme sprigs or 2 to 3 Tbs. fresh
• thyme leaves
• 6 oz. mozzarella cheese, shredded
• 1/4 cup chopped fresh oregano
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 1/2 Tbs. unsalted butter, cut into bits