Eggplant Au Gratin Recipe

4 2 5
Eggplant Au Gratin Recipe
Eggplant Au Gratin Recipe photo by Taste of Home
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Eggplant Au Gratin Recipe

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4 2 5
Publisher Photo
From Jane Shapton of Irvine, California comes this tasty bake that layers sliced eggplant with spaghetti sauce and two kinds of cheese.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 20 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.
Originally published as Eggplant Au Gratin in Cooking for 2 Winter 2005, p33

Nutritional Facts

3/4 cup: 287 calories, 18g fat (7g saturated fat), 30mg cholesterol, 750mg sodium, 16g carbohydrate (10g sugars, 4g fiber), 15g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Eggplant Au Gratin in Cooking for 2 Winter 2005, p33

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Reviews forEggplant Au Gratin

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MY REVIEW
jamieberg User ID: 3466368 148480
Reviewed Sep. 22, 2013

"guess we don't really like eggplant."

MY REVIEW
jieastcott User ID: 1507778 206759
Reviewed Oct. 18, 2012

"So easy and so good. I added a bit of leftover ground beef to the pasta sauce, and used Parmesan for the entire thing. Will definitely make often."

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