Eggplant And Tomato Gratin

Total Time: 1 hr 56 mins Preparation Time: 30 mins Cook Time: 1 hr 26 mins

Ingredients

• Servings: 8
• 1 lb japanese eggplant, cut diagonally in 1/4-inch slices
• salt, to taste
• 1/2 cup grated fresh parmesan cheese
• 2 teaspoons chopped fresh oregano
• 1/4 teaspoon fresh ground black pepper (or to taste)
• 4 garlic cloves, minced
• 6 plum tomatoes, cut into 1/4-inch thich slices
• 2 medium zucchini, cut into 1/4-inch slices

Recipe

• 1 coat a baking sheet with cooking spray.
• 2 place eggplant slices in a single layer of the baking sheet.
• 3 coat slices with cooking spray; sprinkle with salt.
• 4 bake in a 375° oven for 16 minutes, turning eggplant after 8 minutes.
• 5 in a small bowl, mix together the cheese, oregano, pepper, and garlic.
• 6 arrange half the eggplant slices in an 8x8 square baking dish that has been coated with cooking spray.
• 7 place half the tomato slices over the eggplant.
• 8 top with half the zucchini slices; sprinkle with half the cheese mixture.
• 9 repeat layers; bake, covered, at 375° for 1 hour.
• 10 uncover and bake 10 more minutes or until vegetables are tender and cheese is golden.