Taste of Home Back To Recipe»

Nutrition Facts

  • One serving:
  • Calories:
  • 287
  • Fat:
  • 18 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 30 mg
  • Sodium:
  • 750 mg
  • Carbohydrate:
  • 16 g
  • Fiber:
  • 4 g
  • Protein:
  • 15 g

Eggplant Au Gratin

From Jane Shapton of Tustin, California comes this tasty bake that layers sliced eggplant with spaghetti sauce and two kinds of cheese.

SERVINGS

 2

CATEGORY

 Side Dish

METHOD

 Baked

PREP

 20 min.

COOK

 20 min.

TOTAL

 40 min.

INGREDIENTS

  • 1 small eggplant (about 1/2 pound) , peeled and cut into 1/4-inch slices
  • 1 tablespoon olive oil
  • 3/4 cup spaghetti sauce
  • 3/4 cup shredded part-skim mozzarella cheese
  • 2 tablespoons shredded Parmesan cheese

DIRECTIONS

Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400° for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack.
    Place one eggplant slice in each of two 10-oz. ramekins coated with cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted. Yield: 2 servings.

Printed from tasteofhome.com Oct 14, 2008

Copyright Reiman Media Group, Inc © 2008