Roasted Eggplant And Tomatoes With Anchovy Crumbs

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Two 1-pound long, slender eggplants, sliced lengthwise 3/4 inch thick


1/4 cup extra-virgin olive oil, plus more for brushing

4 cups crustless country bread in 1-inch pieces (4 ounces)

4 anchovy fillets, chopped

2 tablespoons chopped parsley

1 tablespoon chopped capers

1 garlic clove, minced

Finely grated zest of 1/2 lemon

4 ounces crumbled feta cheese (about 1 cup)

4 large tomatoes, thinly sliced (about 2 pounds)

Freshly ground black pepper

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