Eggplant and Tomato Gratin

I had some eggplant that was starting to go bad and needed something yummy to make with it!

So i found this gem and with some modifications it was great! Some other options i thought of was to brush the eggplant with hot oil, and use good cheese!!


1 pound Eggplant, cut into ¼-inch-thick slices
Cooking spray
¼ teaspoon salt
½ cup (2 ounces) grated fresh Parmesan cheese
2 teaspoons chopped fresh oregano
¼ teaspoon freshly ground black pepper
4 garlic cloves, minced
2 tomatoes, cut into ¼-inch-thick slices
2 medium zucchini, cut into¼-inch-thick slices


Preheat oven to 375°.

Arrange eggplant slices in a single layer on a baking sheet coatedwith 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 dishcoated with cooking spray. Arrange half of tomato slices over eggplantslices. Top with half of zucchini slices; sprinkle with half of cheesemixture. Repeat procedure with remaining eggplant slices, tomatoslices, zucchini slices, and cheese mixture.

Bake, covered, at 375° for 1 hour. Uncover and bake an additional10 minutes or until vegetables are tender and cheese is golden brown.

Yields: 4