Eggplant and Tomato Gratin

Name: Eggplant and Tomato Gratin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 4 garlic cloves, minced; 454 grams Japanese eggplant, cut diagonally into 1/4-inch-thick slices; 2 teaspoons chopped fresh oregano; 57 grams 1/2 cup grated fresh Parmesan cheese; 6 plum tomatoes, cut into 1/4-inch-thick slices; 0 teaspoons salt; 2 mediums zucchini, cut into1/4-inch-thick slices

Need a gluten free and primal side dish? Eggplant and Tomato Gratin could be a tremendous recipe to try. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 2g of fat, and a total of 54 calories. This recipe serves 8. A mixture of oregano, salt, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. Coat slices with cooking spray; sprinkle with salt.

Ingredients you will need

Cooking Spray

Eggplant

Salt

Equipment you will use

Baking Sheet

Bake at 375 for 16 minutes, turning eggplant over after 8 minutes.

Ingredients you will need

Eggplant

Equipment you will use

Oven

Combine cheese, oregano, pepper, and garlic in a bowl.

Ingredients you will need

Oregano

Cheese

Garlic

Pepper

Equipment you will use

Bowl

Arrange half of eggplant slices in an 8-inch square baking dish coated with cooking spray. Arrange half of tomato slices over eggplant slices. Top with half of zucchini slices; sprinkle with half of cheese mixture. Repeat procedure with remaining eggplant slices, tomato slices, zucchini slices, and cheese mixture.

Ingredients you will need

Cooking Spray

Tomato Slices