- 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 sheet pan. Top with breadcrumb mixture and tomatoes, and drizzle with olive oil. Bake in a hot oven until lightly colored, about 10-15 minutes. Remove from oven and serve.