Eggplant (Baingan) Tomato Gratin

By Ranjana Lal

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Ingredients

• 2 large ripe tomatoes, cut in ½ inch thick slices
• ½ tsp salt
• 2 large eggplant cut into ½ inch thick slices
• ¼ cup dry unseasoned bread crumbs
• ¾ tsp dry oregano
• ¾ tsp dry basil
• 2 cloves garlic, finely chopped
• ½ cup fat free half and half
• 1½ cups shredded reduced fat mozzarella cheese
• ½ cup grated parmesan cheese

Method:

1. Place tomato slices on paper towels, sprinkle with ¼ tsp of the salt. Place more paper towels on top. Let stand 30 min. Pat top of tomato to remove as much liquid as possible.

2. Coat both sides of eggplant with nonstick cooking spray. Heat broiler.

3. Broil eggplant slices on baking sheet coated with nonstick cooking spray for 5 min on each side or until tender.

4. Reduce oven heat to 350 degree. Coat a 2½ quart baking dish with nonstick spray. Sprinkle bread crumbs over the bottom. Arrange eggplant and tomato slices, alternating, around baking dish and down center in a single layer if possible.

5. Sprinkle casserole with oregano, basil, garlic and remaining1/4 tsp salt. Drizzle with half and half. Top with both kinds of cheese. Cover with foil.

6. Bake at 350 degree for 45 min. Remove foil, bake 10 min or until cheese is golden. Cool 10 min. Serves 4.

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