A great way to feature fresh summer vegetables - this was like a less watery version of a classic ratatouille. The pop of oregano is fantastic! Would add a drizzle of olive oil, a touch more salt and garlic, and perhaps some basil as well, but other than great. Served with angel hair pasta, green salad, and breadsticks.
Eggplant and Tomato Gratin
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.
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- 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
- 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
- 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.
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