Email to Nancy Spraker      

Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Eggplant-Tomato Gratin

Recipe Link: http://foodvision.com

List of Ingredients




Salt and freshly ground pepper

1 medium eggplant

2/3 cup olive oil

1 pound ripe red tomatoes

3 tablespoons freshly grated Parmesan cheese




Recipe



1. Using a sharp knife, slice the eggplant into 1/8-inch slices. Sprinkle with salt and place in a colander to drain 30 minutes. Rinse well and pat dry with paper towels.

2. Preheat oven to 400 degrees F. (200 degrees C.).

3. Halve tomatoes. Heat oil in a frying pan and fry the eggplant slices in batches until golden brown. Drain on paper towels.

4. Arrange the tomato halves and eggplant slices in a shallow ovenproof dish. Season with salt and pepper and sprinkle with Parmesan cheese. Bake 10 to 15 minutes until browned. Cool slightly and serve warm.

Serves 6
Calories 253
Fat 25.2 g
Cholesterol 3 mg
Sodium 65 mg