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Add a photoRaciónes: 6
Ingredientes
- 3 lb Or possibly 3-large eggplant
- 4 tsp Extra virgin olive oil
- 3 lrg Garlic cloves, chopped
- 3 lb Or possibly 12-medium tomatoes
- 1 pch Or possibly 2 of sugar Salt, to taste
- 2 Tbsp. Slivered fresh basil, or possibly more to taste Freshly grnd black pepper
- 1 ounce Parmesan cheese 1/4-c.
- 2 Tbsp. Dry bread crumbs, coarsely grnd
Direcciones
- Preheat the oven to 475F (245C). Cut the eggplants in half lengthwise, score them down the middle, to the skin but not through it, and place cut side down on oiled baking sheets. Bake for 25 to 30 min, till thoroughly tender. Remove from the heat and allow to cold. Carefully peel away the skins or possibly scoop the eggplant out from the skins, and cut in 1/4-inch thick (.75 cm) lengthwise slices.
- Reset oven: 425F (220C).
- Meanwhile, quarter and seed the tomatoes. Heat 1 tsp. of the oil in a large, heavy bottomed nonstick skillet over medium heat and add in the garlic.
- When it begins to color, after about 30 seconds to a minute, add in the tomatoes, sugar, and salt. Cook stirring often, for 20 to 30 min till the tomatoes are cooked down and beginning to stick to the pan. Stir in the basil, simmer for a few more min, and remove from the heat.
- Put the tomatoes through the medium blade of a food mill. Adjust salt and add in pepper.
- Oil a 3-qt (3liter) gratin dish. Spoon a small amount of tomato sauce over the bottom and top with one-third of the eggplant. Spoon one-third of the remaining tomato sauce over the eggplant. Make 2 more layers, sprinkle on the cheese, and bread crumbs, and drizzle on the extra virgin olive oil.
- Bake for 30 min in the warm 425F oven, till the top browns and the mix is sizzling. Remove from the heat and serve warm or possibly hot.
- ADVANCE PREP: This will keep for a couple of days in the refrigerator before baking. 161 Cals, 5g fat. 28% cff.
- )Gratin d'aubergines et de tomates.
- Serves 6. This heady gratin has everything I love about eggplant Parmesan, minus the fat. Although I think of it as a summer dish, inspired by the luscious piles of dark purple eggplants and red ripe tomatoes I see in Provencal markets at which time of year, you could make the grain with canned tomatoes in winter. -MRS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 6 servings | |
| Calories 56 | |
| Calories from Fat 39 | 70% |
| Total Fat 4.47g | 6% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 89mg | 4% |
| Potassium 12mg | 0% |
| Total Carbs 1.83g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.18g | 0% |
| Protein 2.14g | 3% |
