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Photo: Karry Hosford Photo by: Photo: Karry Hosford

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.

Cooking Light JULY 2002

  • Yield: 8 servings

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.

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
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Eggplant and Tomato Gratin recipe

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