shulman - eggplant parmesan gratin

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Eggplant Parmesan Gratin

 

Recipe By :Martha Rose Shulman in Cooking Light

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1-pound eggplants

Cooking spray

1 teaspoon olive oil

3 garlic cloves -- minced

2 pounds tomatoes -- quartered

1/4 teaspoon sugar

1/4 teaspoon salt

2 tablespoons chopped fresh basil

or 2 teaspoons dried basil

1/2 teaspoon coarsely ground pepper

1/2 cup finely grated fresh Parmesan cheese

1/4 cup dry breadcrumbs

 

1. Preheat oven to 475F.

 

2. Slice eggplants in half lengthwise. Working with each eggplant half, cut side

up, make a 1-inch-deep slit lengthwise down the middle to within 1 inch of each

end. Place eggplant halves, cut sides down, on a baking sheet coated with

cooking spray. Bake at 475 degrees for 35 minutes or until tender. Remove from

oven; cool on pan 10 minutes. Peel eggplant halves; cut crosswise into

1/4-inch-thick slices (pieces may fall apart).

 

3. Heat oil in a large nonstick skillet over medium heat. Add garlic, and saute

30 seconds. Add tomatoes, sugar, and salt. Cook, uncovered, 30 minutes or until

slightly thick, stirring frequently (mixture will have a pasty consistency).

Stir in basil and pepper. Spoon tomato mixture into a food processor; process 1

minute or until smooth. Set aside.

 

4. Reduce oven temperature to 425F

 

5. Arrange one-third of eggplant slices (about 1 cup) in a 13 x 9-inch baking

dish coated with cooking spray. Spoon half of tomato mixture (about 1 cup)

evenly over eggplant slices. Repeat procedure with remaining eggplant slices and

tomato mixture, ending with tomato mixture. Sprinkle with cheese and

breadcrumbs. Bake gratin at 425F for 45 minutes or until golden. Yield: 4

servings (serving size: 1 cup).

 

CALORIES 214 (26% from fat); FAT 6.1g (sat 2.7g, mono 2.1g, poly 0.6g); PROTEIN

10.9g; CARB 33.9g; FIBER 7.1g; CHOL 10mg; IRON 3.1mg; SODIUM 457mg; CALC 320mg

 

Source:

" Cooking Light Online 1997-07 "

S(VegRecipes):

" Hanneman (kitpath) on 09-Jan-2002 "

Copyright:

" 1997 Cooking Light "

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Per Serving (excluding unknown items): 203 Calories; 6g Fat (23.1% calories from

fat); 10g Protein; 33g Carbohydrate; 9g Dietary Fiber; 8mg Cholesterol; 405mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 5 1/2 Vegetable; 1/2 Fat;

0 Other Carbohydrates.

 

NOTES : Before you put the eggplant in the oven, use this simple trick so that

the thicker part of it cooks as evenly as the edges: Make a lengthwise slit down

the middle of the eggplant halves. To save time in making this gratin, go ahead

and simmer the tomato mixture while the eggplant bakes.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1034 0

 

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