Eggplant and Tomato Gratin

FOR THE BREAD CRUMBS:
1/2 cup grated parmesan
1 cup panko
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 teaspoons minced parsley
FOR THE EGGPLANT AND TOMATOES:
2 cup grape tomatoes
4 basil leaves, roughly chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/4 cups tomato puree
5 large garlic cloves, minced
2 pounds eggplants, peeled and cut into 1-inch cubes
1/4 cup olive oil
1 cup fresh mozzarella, grated or finely chopped.
Method
1. For the bread crumbs: In a medium bowl, combine pecorino, panko, salt, pepper, olive oil, and parsley. Set aside.
2. For the eggplant and tomatoes: Preheat oven to 375 degrees. In a large bowl, combine tomatoes, basil, red pepper flakes, salt, black pepper, tomato puree, garlic, eggplant and 1/3 cup olive oil. Add half of the bread crumb mixture. With your hands or two spoons, gently mix the vegetables and bread crumb mixture until thoroughly combined.
3. Pour into a 9 x 13 baking dish and top with remaining bread crumb mixture. Sprinkle the mozzarella over the top. Bake, uncovered, until eggplant is tender and top is lightly browned, 45 to 60 minutes; if after 30 minutes the top is browning too rapidly, cover the dish with foil for the remaining cooking time. Remove from oven, and let rest for 10 minutes before serving. Drizzle olive oil to taste over each serving, if desired.
I am trying to make and eat more vegetables this summer, and read this in the New York Times Diner's Journal and thought it sounded great--a way to have the flavors of eggplant parmesan without the heavy oil and overwhelming cheese aspect.