Eggplant Gratin
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 133.1
- Total Fat: 6.6 g
- Cholesterol: 12.6 mg
- Sodium: 298.3 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.3 g
- Protein: 9.0 g
View full nutritional breakdown of Eggplant Gratin calories by ingredient
Introduction
Eggplant Gratin Eggplant baked in light cream/FF half and half, egg, ricotta, mozzarella adapted from:http://www.foodnetwork.com/recipe
s/ina-garten/eggplant-gratin-recipe/in
dex.html
Eggplant Gratin Eggplant baked in light cream/FF half and half, egg, ricotta, mozzarella adapted from:
http://www.foodnetwork.com/recipe
s/ina-garten/eggplant-gratin-recipe/in
dex.html
Number of Servings: 6
Ingredients
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1 med Whole Eggplant
1/4 cup Part-skim Ricotta Cheese
1/4 cup Egg Beaters
1/4 cup Fat Free Half-and-half
1/4 cup Parmesan And Romano
1/2 cup Newman's Own Vodka Sauce
1 tbsp Extra Virgin Olive Oil
Directions
Preheat the oven to 400 degrees F.
Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
Number of Servings: 6
Recipe submitted by SparkPeople user JHDANCE111.
Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
Number of Servings: 6
Recipe submitted by SparkPeople user JHDANCE111.
Member Ratings For This Recipe
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