Eggplant Tian

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Eggplant Tian

 

1 eggplant, peeled and sliced 1/4 inch thick

5 roma tomatoes, sliced 1/4 inch thick

1 red onion, sliced 1/4 inch thick

2 tbsps. extra-virgin olive oil

1 tsp. salt

1 tbsp. fresh thyme, finely chopped

6 cloves garlic, finely minced

1/2 cup parmesan-style soy cheese

 

Preheat oven to 400 degrees. Lightly grease a 9x13-inch casserole with olive

oil. Layer half of the eggplant, tomatoes, onion, olive oil, salt, thyme and

garlic in the casserole. Repeat once. Cover dish tightly with aluminum foil or

oven-proof lid.

Bake 50 minutes. Remove foil; sprinkle top with cheese. Bake an additional 10

minutes.

Remove from oven, and let stand 15 minutes before serving.

Yield 8 servings.

Calories 96, Fat 5 g, Cholesterol 4m g, Carbohydrate 10 g

Protein 4 g.