
Eggplant Gratin Layered with Fresh Mozzarella Cheese

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This is good served with saffron rice, and is delicious with rose wines. Or consider an Oregon or Italian Pinot Gris, a lighter-style Italian red, such as a Chianti Classico normale, or even a sparkling red Lambrusco.
ingredients
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serves: 4-6
Fast, Fresh or Long-Cooked Tomato Sauce (made with at least 2 pounds ripe tomatoes)
2 1/2 pounds medium oblong eggplants, Asian or Italian varieties
olive oil
sea salt and freshly ground pepper
several basil (large leaves torn)
4 ounce hall of mozzarella (or a scant 1/4 pound thinly sliced Fontina)
Nutrition Facts
Eggplant Gratin Layered with Fresh Mozzarella Cheese
Servings Per Recipe: 4
Amount per Serving
Calories: 216
- Total Fat: 5.9 g
- Saturated Fat: 3.2 g
- Trans Fat: 0 g
- Cholesterol: 15.3 mg
- Sodium: 1497.1 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 13.9 g
- Sugars: 19.1 g
- Protein: 14.4 g
preparation

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