Eggplant & Tomato Gratin


POINTS: 2
MAKES: 4 servings
CRISPY RATING: What a great dish - the flavors work together nicely and it could easily be adapted to different spices.

Gratin Picture

Ingredients
  • 1 pound eggplant -- thinly sliced
  • 1/4 tsp salt
  • 1/2 cup grated Parmesan cheese
  • 2 tsp fresh oregano
  • 1/4 tsp black pepper
  • 4 cloves garlic -- minced
  • 6 small tomatoes -- thinly sliced
  • 2 medium zucchini -- thinly sliced

1. Preheat oven 375F.

2. Arrange eggplant slices in a single layer on baking sheet coated with cooking spray. Coat slices with cooking spray; sprinkle with salt. Bake for 16 minutes, turning eggplant over after 8 minutes.

3. Combine cheese, oregano, pepper and garlic in a bowl.

4. Arrange half of eggplant slices in an 8-inch square baking dish coated with cooking spray. Arrange half of tomato slices over eggplant. Top with half of zucchini slices; sprinkle with half of cheese mixture. Repeat procedure with remaining eggplant, tomato, zucchini and cheese mixture.

Bake, covered, for 1 hour; uncover and bake an additional 10 minutes or until vegetable are tender and cheese is golden brown.


MY NOTES AND THOUGHTS:

1. I didn't have any zucchini on hand, but I put a layer of mushroom slices in the middle. It was also suggested by another member to add some ground beef and call it dinner.

This recipe was posted by CrissyBear on the WW Recipe Review Board. Thanks!


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