
Vegan Eggplant and Tomato Gratin

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This gratin requires a good tomato sauce, but that can be made Well ahead of time. If youre starting it from scratch, broil the eggplant while it's cooking. You neednt salt the eggplant if its very fresh, but if less than stellar, salt the slices, let them stand for 30 minutes or more, then rinse and blot them dry before broiling. When the sauce is done, layer the gratin, then bake when ready. Leftovers are delicious reheated in a skillet.
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)
Nutrition Facts
Vegan Eggplant and Tomato Gratin
Servings Per Recipe: 4
Amount per Serving
Calories: 136
- Total Fat: 1 g
- Saturated Fat: 0.2 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1492.5 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 13.9 g
- Sugars: 18.7 g
- Protein: 6.6 g
preparation

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