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.

Enjoy!

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

NUTRITION PER SERVING

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).

4 comments:

Renee's Ramblings said...

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

Renee'
http://rmboys2.wordpress.com/

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