Friday, November 30, 2007

Favorite Ingredients Friday - Casserole Edition

Be gentle, this is my first stab at Favorite Ingredients Friday hosted by Overwhelmed With Joy.

My contribution isn't a true casserole, but I use it as one. This is what I make on 'Vege Night' but I've also used it as a side dish and a dish to pass. It's pretty easy and oh so wonderful. Even if you don't think you like eggplant, try it! I have made it with regular eggplant also, tastes the same but the Japanese eggplant makes a more even cooking time. Go with what you have.


Eggplant-Tomato Gratin
~ Cooking Light

Japanese eggplants are longer and more narrow than the globe eggplants most of us are familiar with, so the slices are more manageable in the Gratin. But in a pinch, you can use globe eggplants.

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
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.

Yield: 8 servings


CALORIES 87(29% from fat); FAT 2.8g(sat 1.6g,mono 0.8g,poly 0.2g); PROTEIN 5.5g; CHOLESTEROL 6mg; CALCIUM 140mg; SODIUM 257mg; FIBER 4g; IRON 0.9mg; CARBOHYDRATE 11.2g

Cooking Light, JULY 2002

Note from Kiy: I have to admit, I am not a fan of cooked tomatoes. Hubby, however loves them. I usually put them in a small side dish and cook them, he can then add to his serving(s).


Renee's Ramblings said...

Wonderful recipe! I've bookmarked it. Thanks for sharing.


Magi said...

Yay, you made it. The recipe looks awesome. I love eggplant.

Overwhelmed! said...

My sister is a vegetarian and loves eggplant! I'll be sharing your recipe with her!

Thanks, Kiy, for decicing to participate in my Favorite Ingredients Friday- Casserole edition recipe exchange for the first time. I hope you'll be back next week.

RoLo said...

Sounds yummy