Italian

Romano Eggplant Au Gratin is for Dinner.

Romano Eggplant Au Gratin takes 20 minutes to prepare.

Romano Eggplant Au Gratin takes 35 minutes to cook.

Romano Eggplant Au Gratin makes 2 servings.

The ingredients for Romano Eggplant Au Gratin are:

1/2 medium Eggplant
(the eggplant was slightly larger than a cantalope originally)
1 tsp salt (this is added to the water which is drained later)
1 quart water
2 Tbl olive oil
2 Tbl grated Romano cheese
1 Tbl Contadina Bread Crumbs Italian Style
1/4 tsp dry parsley
grated pepper to taste

Here is how you make Romano Eggplant Au Gratin:

Slice Half of eggplant into 2 ml width half circle slices. Soak eggplant 15 minutes or overnight in one quart of water with salt.When ready to assemble dish.Brush small baking dish with olive oil.Pat dry each slice of eggplant and brush both sides with olive oil.Heat Large frying pan with very little olive oil and fry eggplant turning occasionally until both sides are brown.Layer semi cooked eggplant in baking dish overlapping slightly (scalloped ),Mix Romano cheese and bread crumbs. Sprinkle first layer with 1 tablespoonRomano cheese mixture. Make second layer of egplant.Sprinkle top with bread crumb mixture. Top with sprinkle of crumpled dry parsley.Add Fresh Black pepper if desired.Bake 20 minutes at 350.Or Freeze for later and bake frozen for 45 minutes at 350.Can also be zapped in microwave for 4 minutes on high.Serving Size:?Makes one small casserole (oval 5"X3").

The nutritional information for Romano Eggplant Au Gratin is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 214.7

• Total Fat: 17.7 g
• Cholesterol: 14.7 mg
• Sodium: 259.8 mg
• Total Carbs: 9.4 g
• Dietary Fiber: 2.9 g
• Protein: 6.1 g

Romano Eggplant Au Gratin is Italian cuisine.

The dietary needs meet for Romano Eggplant Au Gratin is Vegetarian