Sicilian Eggplant

Serves: 4
Total Calories: 205


1 eggplant medium (about 1 lb.)
2 tablespoons bread crumbs plain dry
1 1/2 teaspoons thyme chopped fresh leaves*
dash black pepper
1 (8-ounce) can tomato sauce
1 cup mozzarella cheese shredded
1 tablespoon Parmesan cheese grated


Preheat oven to 375°.

Peel and cube eggplant. Cook in boiling, lightly salted water 3 to 5 minutes until tender and no longer white and spongy drain and gently press out excess liquid.

Place half of the eggplant in a shallow 1-quart baking dish. Sprinkle with crumbs, half of the thyme, and pepper. Pour half of the tomato sauce over seasonings. Repeat layering with remaining eggplant, thyme, pepper, and sauce. Top with mozzarella cheese. Sprinkle with Parmesan cheese.

Bake 30 minutes or until bubbly and cheese browns.

*If using dried thyme, use 1/2 teaspoon or to taste.

Nutritional Facts:

Serves: 4
Total Calories: 205
Calories from Fat: 113

This Sicilian Eggplant recipe is from the Farmer's Market Cookbook. Download this Cookbook today.

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.