Eggplant and Tomatoes au Gratin
Published October 13, 1987
- Total Time
- About 40 minutes
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Ingredients
1 slender eggplant about 3 inches in diameter, about 1 pound
4 plum tomatoes, about ½ pound, cored
Salt to taste if desired
Freshly ground pepper to taste
3 tablespoons olive oil
2 tablespoons finely chopped parsley
2 teaspoons minced garlic
¼ cup finely chopped onion
¼ cup freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
13 grams carbs; 6 milligrams cholesterol; 179 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 5 grams fiber; 528 milligrams sodium; 5 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler to high.
- Step 2
Trim off and discard ends of eggplant. Cut eggplant into 16 slices of equal thickness. Set aside.
- Step 3
Cut each tomato lengthwise into ¼-inch slices. There should be 16 slices. Sprinkle with salt and pepper.
- Step 4
Arrange eggplant slices in one layer on a baking sheet. Brush top of each slice with 1 tablespoon of oil.
- Step 5
Sprinkle with salt and pepper.
- Step 6
Place eggplant slices under broiler about 4 inches from source of heat. Let broil about 3 minutes and turn slices. Broil about 3 minutes more. Take care that eggplant does not burn.
- Step 7
Arrange eggplant and tomato slices in baking dish, slightly overlapping.
- Step 8
Blend parsley, garlic and onion and sprinkle mixture over eggplant and tomatoes.
- Step 9
Dribble remaining 2 tablespoons oil over top and sprinkle evenly with cheese.
- Step 10
Place dish under broiler about 6 to 7 inches from source of heat and broil about 3 minutes.
- Step 11
Adjust oven temperature to 450 degrees. Put vegetables in oven and bake 3 minutes. Serve.
Private Notes