Eggplant + Tomato Gratin
Source of Recipe
from rdj
Eggplant + Tomato Gratin
1 pound Japanese eggplant, cut diagonally into
...1/4 inch thick slices
cooking spray
1/4 teaspoon salt
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 teaspoons chopped fresh oregano
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
6 plum tomatoes, cut into 1/4 inch thick slices
2 medium zucchini, cut into 1/4 inch thick slices
Heat oven to 375 degrees F.
Coat baking sheet with cooking spray.
Arrange eggplant slices in a single layer on baking sheet.
Coat slices with cooking spray.
Sprinkle with salt.
Bake 16 minutes, turning over after 8 minutes.
Combine cheese, oregano, pepper, and garlic in a bowl.
Next coat an 8 inch square baking dish with cooking spray.
Arrange half of eggplant slices the baking dish.
Place half of tomato slices over eggplant slices.
Top with half of zucchini slices.
Sprinkle with half of cheese mixture.
Repeat layers.
Cover and bake for 1 hour.
Uncover and bake an additional 10 minutes or until vegetables
are tender and cheese is golden brown.
nutritional info per serving:
calories 87 (29% from fat); fat 2.8g (sat 1.6g,mono 0.8g,poly 0.2g);
iron 0.9mg; cholesterol 6mg; calcium 140mg;
carbohydrate 11.2g; sodium 257mg; protein 5.5g; FIBER 4g
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