Eggplant and Tomato Gratin

By nichc

Ingredients

• 2 large tomatoes, in 1/2 inch slices
• 1/2 teaspoon salt
• 2 large eggplants (2lbs), in 1/2 inch slices
• 1/4 cup plain bread crumbs
• 3/4 teaspoon dried basil
• 2 cloves garlic, finely chopped
• 1/2 cup fat-free half-and-half
• 1 1/2 cups shredded low fat mozzarella cheese
• 1/2 cup grated Parmesan cheese

Details

Servings 4
Adapted from RachelRay.com

Preparation

Step 1

Place tomatoes on a paper towel, sprinkle with 1/4 teaspoon salt and top with another paper towel. Let stand 30 mins then pat top of tomatoes to remove as much liquid as possible.

Coat both sides of eggplant with nonstick cooking spray. Heat broiler then broil eggplant slices (on baking sheet coated with nonstick cooking spray) for 5 mins per side or until tender.

Reduce oven to 350 degrees. Coat 2 1/2 quart dish with nonstick spray. Sprinkle breadcrumbs over bottom of dish, arrange eggplant and tomato slices alternating around the edges and middle of the baking dish.

Sprinkle casserole with oregano, basil, garlic, remaining 1/4 tsp salt. Drizzle half and half over top and cover with both cheeses.

Cover with foil and bake at 350 for 45 minutes, remove foil and bake additional 10 minutes until cheese is golden. Let cool 10 mins before serving.

Per Serving: 300 calories, 9g fat (5g sat), 21g protein, 34g carbs, 9g fiber, 974mg sodium, 25mg cholesterol.