By Elizabeth Holmes
Clinical Nutritionist Educator, Mission Health
Fall brings bold colors and fun to western North Carolina, and Mission Health brings you a series of fall-friendly recipes, beginning with Eggplant & Tomato Gratin to welcome the first day of the season.
- 1 lb eggplant, cut diagonally into ¼-inch-thick slices
- cooking spray
- ¼ tsp salt
- ½ cup (2 oz) grated fresh Parmesan cheese
- 2 tsp chopped fresh oregano
- ¼ tsp freshly ground black pepper
- 4 garlic cloves, minced
- 6 plum tomatoes, cut into ¼-inch-thick slices
- 2 medium zucchini, cut into ¼-inch-thick slices
Preheat oven to 375 degrees F. Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. Coat slices with cooking spray; sprinkle with salt. Bake for 16 minutes, turning after 8 minutes.
Combine salt, Parmesan cheese, oregano, pepper and garlic in a bowl. Arrange half of the eggplant slices in an 8-inch square baking dish coated with cooking spray. Arrange half of the tomato slices over eggplant slices. Top with half of zucchini slices. Sprinkle with half of cheese mixture. Repeat procedure with remaining eggplant slices, tomato slices, zucchini slices and cheese mixture.
Bake, covered, at 375 degrees F for 1 hour. Uncover and bake an additional 10 minutes or until vegetables are tender and cheese is golden brown.
Nutritional information per serving: calories: 87; fat: 2.8g; protein: 5.5g; carbs: 11.2g; fiber: 4g; cholesterol: 6mg; iron: 0.9mg; sodium: 257mg; calcium: 140mg