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.
INGREDIENTS:
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
DIRECTIONS:
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!
Tags: Eggplant, mozzarella cheese, Parmesan cheese
