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Eggplant and Tomato Gratin




Source of Recipe


WW Message Boards


Recipe Introduction


This recipe serves 4. WW Points calculated @ 2


List of Ingredients




1 pound eggplant -- thinly sliced
1/4 tsp table salt
1/2 cup grated Parmesan cheese
2 tsp fresh oregano
1/4 tsp black pepper
4 cloves garlic -- minced
6 small tomatoes -- thinly sliced
2 medium zucchini -- thinly sliced


Recipe



Preheat oven 375F.

Arrange eggplant slices in a single layer on baking sheet coated with cooking spray. Coat slices with cooking spray; sprinkle with salt. Bake for 16 minutes, turning eggplant over after 8 minutes.

Combine cheese, oregano, pepper and garlic in a bowl.

Arrange half of eggplant slices in an 8-inch square baking dish coated with cooking spray. Arrange half of tomato slices over eggplant. Top with half of zucchini slices; sprinkle with half of cheese mixture. Repeat procedure with remaining eggplant, tomato, zucchini and cheese mixture.

Bake, covered, for 1 hour; uncover and bake an additional 10 minutes or until vegetable are tender and cheese is golden brown.

This recipe serves 4. WW Points calculated @ 2

Per Serving (excluding unknown items): 127 Calories; 4g Fat (25.0% calories from fat); 8g Protein; 18g Carbohydrate; 6g Dietary Fiber; 8mg Cholesterol; 354mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fat.