Eggplant Au Gratin

My niece from Seattle, Amanda, sent me this recipe… I believe she may have found this on line.  I saw this or one similar in A Taste of Home magazine.  We tried it last week and I thought it was good enough to share with all of you.  Just one more way to fix the wonderful summer vegetable…EGGPLANT.


1/2 pound eggplant, peeled and cut into 1/4 inch slices

1 tablespoon olive oil

3/4 cup spaghetti sauce (I used our home canned sauce)

3/4 cup shredded part-skim mozzarella cheese

2 tablespoons shredded Parmesan cheese


Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet.  Bake at 400 degrees, 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 nonstick 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 degrees,for 20-25 minutes or until bubbly and cheese is melted.


**A special thanks to Amanda for sharing this recipe with us!


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