Even if you don't like eggplant this recipe is worth trying. It's quick and easy too. I found this recipe via Pinterest and I adapted it for my own use. Fragrant Eggplant Gratin is similar to eggplant parmesan but the eggplant isn't breaded.
Get your olive oil really warm, but not to the smoking point. Eggplant will absorb a lot of oil if the oil isn't hot enough. Fry eggplant on each side till they are soft and getting golden brown, I found the eggplant turning green from the olive oil strange but understandable.
Drain the eggplant really well on a paper towel. While eggplant is draining, mix 8 ounces of mascarpone cheese and one egg and a liberal amount of fresh or dried oregano, marjoram, and crushed rosemary.
Oil a casserole dish and layer with the eggplant alternating with canned diced tomatoes. Top with cheese mixture poured over, then sprinkle with grated parmesan cheese. Bake at 375 F for 30 minutes till just turning golden brown on the top.
Let casserole sit for a while to cool down; hot eggplant, cheese, and tomatoes can easily burn your mouth. While the dish cools down, enjoy the flavors of the fragrant dish permeating the kitchen air. Later scoop out servings with a flat spatula and accompany with perhaps a green salad. Thanks for reading and for all your comments.