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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 121.8
  • Total Fat: 4.4 g
  • Cholesterol: 9.8 mg
  • Sodium: 384.0 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 5.4 g
  • Protein: 8.3 g

View full nutritional breakdown of Eggplant and Tomato Gratin calories by ingredient
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Eggplant and Tomato Gratin

Submitted by: NWILKER

Introduction

Found this in cooking light and adapted it to what i had in the house! Found this in cooking light and adapted it to what i had in the house!
Number of Servings: 4

Ingredients

    * 1 pound 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
    * 1 beef steak tomatoe, cut into 1/4-inch-thick slices
    * 2 medium zucchini, cut into1/4-inch-thick slices

Directions

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.

Number of Servings: 4

Recipe submitted by SparkPeople user NWILKER.






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