Eggplant-Zucchini Gratin (4 PTS)

Recipe Ingredients

1		Eggplant (large)
2		Zucchini (medium)
2		Tomatoes - (2 to 3)
1/3 cup	78ml	Olive oil
1/2 cup	73g / 2.6oz	Bread crumbs
3		Garlic - or more
2/3 cup	157ml	Freshly snipped parsley
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
		Salt and pepper to taste

Recipe Instructions

Preheat oven to 350°. Rub one clove of peeled garlic on 9-by-13

casserole dish. Then press same clove into olive oil. Set aside to

marinate oil. Slice eggplant and zucchini into thin rounds. Arrange

eggplant in bottom of casserole dish in overlapping manner. Drizzle

with some of the olive oil. Top with zucchini rounds, overlapping

tightly. Slice tomatoes into thick rounds and top zucchini layer. In

bowl, press remaining garlic, parsley, bread crumbs, cheese, salt and

pepper. Add oil and stir well. Evenly distribute over tomatoes and

bake 45-50 minutes.

NUTRITION INFORMATION: (1/8 recipe) 160 calories; 100 calories from

fat; 11 grams fat; 2 grams saturated fat; zero milligrams cholesterol;

125 milligrams sodium; 13 grams carbohydrates; 3 grams fiber.

Shared by: Diane Geary, RecipeLu

MC Formatted & WW Pointed by Mary [[email protected]]10/24/00

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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