Tomato & Eggplant Gratin
Enjoy this tomato end eggplant gratin for a nice warm side with any meal.
Ingredients
- 2 medium eggplants (1-1/2 pounds)
- 4 tablespoons olive oil
- 14 ounces ripe tomatoes, sliced (2 medium)
- 1/2 teaspoon salt (optional)
- 1/2 teaspoon pepper
- 1/2 cup grated Parmesan cheese
Directions
- Preheat broiler. Thickly slice eggplant and arrange in a single layer on a foil lined broiler rack. Brush with some olive oil and broil 15-20 minutes, turning once, until golden on both sides. Brush second side with oil after turning.
- Preheat oven to 400oF. Toss eggplant and tomatoes together in bowl with seasoning then pile into shallow oven-proof dish. Drizzle with remaining olive oil and sprinkle with cheese. Bake 20 minutes until cheese is golden and vegetables are hot. Serve immediately.
Serves 6.
| Nutrition Facts | |
|---|---|
| Servings Per Recipe: 6 | |
| Amount Per Serving | |
| Calories: 147 | |
| % Daily Value | |
| Total Fat: 11 g | 17% |
| Saturated Fat: 3 g | 13% |
| Cholesterol: 5 mg | 2% |
| Sodium: 310 mg | 13% |
| Carbohydrate: 9 g | 3% |
| Dietary Fiber: 4 g | 17% |
| Protein: 4 g | 8% |
| Vitamin A | 10% |
| Vitamin C | 22% |
| Folacin | 7% |
| Calcium | 10% |
| Iron | 4% |
| Potassium | 10% |
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.