Eggplant and Tomato Gratin (CL)

By goldens64

Joanne Weir, Cooking Light

JULY 2002

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

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

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.