- Split eggplants in half lengthwise and salt. Let sit for 1 hour.
- Preheat oven to 450 degrees.
- In a mixing bowl, combine breadcrumbs, thyme, marjoram, lemon zest, pepper, salt, and 1 tablespoon olive oil.
- Rinse and pat dry eggplant and place on a baking sheet pan. Top with breadcrumb mixture. Add tomatoes, drizzle with olive oil, and bake in a hot oven until lightly colored, about 10–15 minutes.
- Remove from oven and serve.