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VEGETABLE SIDE DISHES:
Eggplant Parmesan Gratin
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Eggplant
Parmesan Gratin |
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A vegetarian dish
that is packed with flavor...
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Three 1-pound |
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eggplants |
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1
tsp |
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olive oil |
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3
cloves |
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garlic, minced |
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4
medium |
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tomatoes, quartered (about 2 pounds) |
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¼
tsp |
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granulated sugar |
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¼
tsp |
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salt |
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2
Tbs |
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chopped fresh basil (or 2 tsp. dried) |
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½
tsp |
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coarsely ground black pepper |
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½
cup |
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finely grated fresh Parmesan cheese |
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¼
cup |
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dry
breadcrumbs |
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1 |
Preheat oven
to 475°F. |
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2 |
Slice
eggplants in half lengthwise. Working with each
eggplant half, cut side up, make a 1-inch-deep
slit lengthwise down the middle to within 1-inch
of each end. Place eggplant halves, cut side
down, on a baking sheet coated with cooking
spray. Bake for 35 minutes or until tender.
Remove eggplant from oven; cool on baking sheet
10 minutes. |
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3 |
Reduce oven
temperature to 425°. Peel eggplant halves; cut
crosswise into ¼-inch-thick slices (pieces may
fall apart). |
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4 |
Heat oil in
large nonstick skillet over medium heat. Add
garlic, and sauté 30 seconds. Add tomato, sugar
and salt. Cook, uncovered, 30 minutes or until
slightly thick, stirring frequently (mixture
will have a pasty consistency). Stir in basil
and pepper. Spoon tomato mixture into a food
processor; process 1 minute or until smooth. Set
aside. |
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5 |
Arrange
one-third of eggplant slices in a 13x9-inch
baking dish coated with cooking spray. Spoon
half of tomato mixture evenly over eggplant
slices. Repeat procedure with remaining eggplant
slices and tomato mixture. Sprinkle with cheese
and breadcrumbs. Bake at 425° for 45 minutes or
until golden. |
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Servings: 4 |
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Yield: Serving
size: 1 cup |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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219.14 |
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Calories From Fat (25%) |
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54.31 |
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% Daily Value |
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Total Fat
6.19g |
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10% |
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Saturated Fat 2.62g |
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13% |
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Cholesterol
11.00mg |
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4% |
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Sodium
404.67mg |
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17% |
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Potassium
1374.92mg |
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39% |
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Carbohydrates
35.07g |
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12% |
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Dietary Fiber 14.87g |
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59% |
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Sugar 14.86g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
20.20g |
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Protein
11.38g |
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23% |
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WW
POINTS: 4
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Recipe Source |
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Cooking Light |
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RATE this Recipe
Ratings:
**Liked
it, but didn't love it-
would make it again. "I tried to serve this as a main dish but
it just didn't work. I would make it again, but I would serve it
only as a side dish. There was a little too much liquid in the
dish. Perhaps tomato mixture needed to be simmered longer to
evaporate some of the juices."
-Durham, NC
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