Cook1 hr 26 mins
Adapted from Cooking Light. Love this with fresh off the vine maters. Per serving: 87 calories, 2.8 g fat, 11.2 g carb, 4 g fiber, 6 mg cholesterol.
- 1 lb Japanese eggplant, cut diagonally in 1/4-inch slices
- salt, to taste
- 1⁄2 cup grated fresh parmesan cheese
- 2 teaspoons chopped fresh oregano
- 1⁄4 teaspoon fresh ground black pepper (or to taste)
- 4 garlic cloves, minced
- 6 plum tomatoes, cut into 1/4-inch thich slices
- 2 medium zucchini, cut into 1/4-inch slices
- Coat a baking sheet with cooking spray.
- Place eggplant slices in a single layer of the baking sheet.
- Coat slices with cooking spray; sprinkle with salt.
- Bake in a 375° oven for 16 minutes, turning eggplant after 8 minutes.
- In a small bowl, mix together the cheese, oregano, pepper, and garlic.
- Arrange half the eggplant slices in an 8x8 square baking dish that has been coated with cooking spray.
- Place half the tomato slices over the eggplant.
- Top with half the zucchini slices; sprinkle with half the cheese mixture.
- Repeat layers; bake, covered, at 375° for 1 hour.
- Uncover and bake 10 more minutes or until vegetables are tender and cheese is golden.
I totally agree with the previous reviewer (who recommended this recipe to me) that the texture is great. It's not mushy or saucy. You get to enjoy each vegetable's own taste and texture along with the oregano and garlic seasonings. I had lots of Japanese eggplants to use, so I used more like 1 1/2 lbs of them. I can't wait to make this in the summer when homegrown tomatoes are in season. Thanx!
Great texture! From reading the recipe, I was expecting basically a vegetable medley baked together. However, it turns out that the eggplant, the squash, and the tomatoes each maintain a distinct texture, even after an hour in the oven together. Which makes this a much more interesting dish. The oregano and garlic seasoning as written is a little heavy-handed for me; I use less oregano and roasted garlic.