Vegetarian

Eggplant and Summer Vegetable Gratin takes 10 minutes to prepare.

Eggplant and Summer Vegetable Gratin takes 85 minutes to cook.

Eggplant and Summer Vegetable Gratin makes 6 servings.

The ingredients for Eggplant and Summer Vegetable Gratin are:

2 tbsp olive oil
2-2 1/2 lbs fresh eggplant
2 tbsp olive oil
2 large onions, finely chopped
3 garlic cloves chopped
1 fire roasted red pepper
2 cans diced tomatoes
10 large basil leaves, torn
1 cup fresh breadcrumbs
1/4 cup parmesean cheese

Here is how you make Eggplant and Summer Vegetable Gratin:

Preheat oven to 425 degrees. Slice the eggplant into 1/2 in rounds. Brush on both sides with the 2 tbsp olive oil, and bake on baking sheet until browned and tender about 25 minutes. Season with salt and pepper. Set aside and reduce heat in oven to 325 degrees.Heat the other 2 tbsp olive oil in a skillet over medium heat and add the onions and garlic. Heat until limp, about 8 minutes. Raise the heat a little and add the pepper and tomatoes and continue cooking, stirring occasionally until everything is softened and thickened to a jam, about 20 minutes. Raise the temp at the end to reduce juices. Add the basil and season with salt a pepper.Lightly oil a 2 1/2 quart gratin dish. Make a layer of eggplant on bottom and cover with 1/3 of the sauce, another layer of eggplan, and another 1/3 of the sauce. Layer the rest of the eggplant and cover with the remainder of the sauce. Cover and bake for 45 minutes. Toss the breadcrumbs and cheese, raise the oven temp to 375 degrees and bake until the crumbs arenicely browned and crisp, about 25 minutes.Number of Servings: 6Recipe submitted by SparkPeople user KRISCRN.

The nutritional information for Eggplant and Summer Vegetable Gratin is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 255.8

• Total Fat: 11.8 g
• Cholesterol: 3.3 mg
• Sodium: 521.3 mg
• Total Carbs: 32.7 g
• Dietary Fiber: 6.9 g
• Protein: 7.6 g

The dietary needs meet for Eggplant and Summer Vegetable Gratin is Vegetarian