Serves: 6
Total Calories: 107

2 medium eggplant (about 1 pound each)
salt
olive oil
Freshly ground black pepper
1 tablespoon chopped fresh thyme or flat-leaf parsley
8 ounces fresh mozzarella cheese, thinly sliced

1 Trim the tops and bottoms of the eggplants. With a swivel-blade peeler, remove strips of skin lengthwise at about 1-inch intervals. Cut the eggplants crosswise into an even number of 1/2-inch thick slices. Arrange the slices in a colander, sprinkling each layer with salt. Place the colander over a plate to drain for at least 30 minutes. Rinse off the salt with cool water and dry the slices with paper towels.

2 Preheat the oven to 450°F. Brush the eggplant slices with olive oil and arrange them oiled-side down in a single layer on cookie sheets. Brush the tops with additional oil. Sprinkle with pepper and the herbs. Bake 10 minutes. Turn the slices and bake about 10 minutes more, or until lightly browned and tender.

3 Remove the eggplants from the oven, but leave the oven turned on.

4 Top half of the eggplant slices with mozzarella. Place the remaining eggplant slices on top. Return the pans to the oven for 1 minute or until the cheese begins to melt. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 107
Calories from Fat: 67

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