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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 87
  • Calories from fat: 29%
  • Fat: 2.8g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.5g
  • Carbohydrate: 11.2g
  • Fiber: 4g
  • Cholesterol: 6mg
  • Iron: 0.9mg
  • Sodium: 257mg
  • Calcium: 140mg

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

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. Bake, covered, at 375° for 1 hour. Uncover and bake an additional 10 minutes or until vegetables are tender and cheese is golden brown.
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