Eggplant and Tomato Gratin

Photo: Karry Hosford
Japanese eggplants are longer and more narrow than the globe eggplants most of us are familiar with, so the slices are more manageable in the gratin. But in a pinch, you can use globe eggplants.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 87
Caloriesfromfat 29 %
Fat 2.8 g
Satfat 1.6 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 5.5 g
Carbohydrate 11.2 g
Fiber 4 g
Cholesterol 6 mg
Iron 0.9 mg
Sodium 257 mg
Calcium 140 mg

Ingredients

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 into1/4-inch-thick slices

Preparation

Preheat oven to 375°.

Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. Coat slices with cooking spray; sprinkle with salt. Bake at 375° 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 slices. Top with half of zucchini slices; sprinkle with half of cheese mixture. Repeat procedure with remaining eggplant slices, tomato slices, zucchini slices, and cheese mixture.

Bake, covered, at 375° for 1 hour. Uncover and bake an additional 10 minutes or until vegetables are tender and cheese is golden brown.

Note:

Joanne Weir,

July 2002