Total Calories: 205
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.
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