I like to consider this little dish eggplant parmesan re-imagined. There's no breading and deep frying involved, only gently sweet, slightly tangy, luscious heirloom tomatoes and some eggplant tenderly roasted. I could eat those tomatoes everyday if someone asked me to. Topped with some roasted sourdough croutons, and baked till bubbly, and you've got a nice warm and filling summer meal, especially when paired with a simple, friendly green salad. 
 

Scalloped Heirloom Tomatoes with Eggplant & Croutons

{adapted from Ina Garten}

3 tablespoons olive oil 
2 cups bread (preferably a nice, crusty sourdough loaf) cut in a 1/2-inch dice, crusts removed
2 1/2 pounds heirloom tomatoes cut into 1/2-inch dice
2 medium eggplants sliced 1/2-inch thick
3 cloves garlic, minced 
2 tablespoons sugar
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

Preheat the oven to broil.

Slice eggplant and place rounds on a parchment-lined cookie sheet and sprinkle a few pinches of salt over them. Let sit for 30 minutes to an hour. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes. Set aside.

Once oven is ready, roast eggplant for 10 minutes, flipping half-way through. Remove from oven and cool enough to remove and cut into 1-inch cubes.

Lower oven temp to 350-degrees.

Next, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly.