EGGPLANT AND TOMATO GRATIN

Eggplant and Tomato Gratin image

Adapted from Cooking Light. Love this with fresh off the vine maters. Per serving: 87 calories, 2.8 g fat, 11.2 g carb, 4 g fiber, 6 mg cholesterol.

Provided by ratherbeswimmin

Time 1h56m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 lb Japanese eggplant, cut diagonally in 1/4-inch slices
salt, to taste
1/2 cup grated fresh parmesan cheese
2 teaspoons chopped fresh oregano
1/4 teaspoon fresh ground black pepper (or to taste)
4 garlic cloves, minced
6 plum tomatoes, cut into 1/4-inch thich slices
2 medium zucchini, cut into 1/4-inch slices

Steps:

Coat a baking sheet with cooking spray.
Place eggplant slices in a single layer of the baking sheet.
Coat slices with cooking spray; sprinkle with salt.
Bake in a 375° oven for 16 minutes, turning eggplant after 8 minutes.
In a small bowl, mix together the cheese, oregano, pepper, and garlic.
Arrange half the eggplant slices in an 8x8 square baking dish that has been coated with cooking spray.
Place half the tomato slices over the eggplant.
Top with half the zucchini slices; sprinkle with half the cheese mixture.
Repeat layers; bake, covered, at 375° for 1 hour.
Uncover and bake 10 more minutes or until vegetables are tender and cheese is golden.

Nutrition Facts : Calories 60.5, Fat 2.1, SaturatedFat 1.1, Cholesterol 5.5, Sodium 104.3, Carbohydrate 7.8, Fiber 3.3, Sugar 3.5, Protein 4.1

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