Entrees: Vegetarian


Eggplant au Gratin for Two


  • 1 medium eggplant, cut into 1/4-inch slices
  • 2 teaspoons olive oil
  • 1 cup bottled marinara sauce
  • 1/3 cup shredded part-skim mozzarella cheese, packed measure
  • 1/3 cup shredded reduced fat sharp cheddar cheese, packed measure
  • 2 tablespoons shredded Parmesan cheese


  1. Preheat oven to 400 degrees. Lightly coat both sides of eggplant with oil and place slices on an ungreased nonstick baking sheet and bake for 8 minutes. Turn slices over and bake about 8 minutes longer or until the slices are lightly browned. Reduce oven temperature to 350 degrees.
  2. Add both types of cheese to a small bowl and toss to blend. Place about three eggplant slices in the bottom of a 9-x 5-inch loaf pan coated with canola cooking spray. Top this with 1/3 cup of marinara and one-third of the cheese mixture. Repeat these layers two more times.
  3. Sprinkle the top of the Eggplant Au Gratin with the Parmesan cheese. Bake, uncovered, for about 20 minutes or until juices are bubbling and cheese is melted.

2 servings

Nutritional Information:
Per serving: 264 calories, 16 g protein, 18 g carbohydrate, 14 g fat, 5 g saturated fat, 28 mg cholesterol, 3 g fiber, 820 mg sodium. Calories from fat: 47%

© 2007 Elaine Magee
© 2007 WebMD Inc.

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Last Editorial Review: 11/7/2007