Eggplant Gratin

Eggplant Gratin

adapted from Gourmet October 1990

My husband likes this dish with the addition of my Fat Free Pomodoro Sauce.

Makes 2 servings                                                     0 WW Blue points / serving

1/2 lb. eggplant, sliced

Cooking spray

3/4 cup minced onions

1/2 tsp. Penzeys Greek seasoning (optional)

2 Tbsp. + 2 tsp. fresh parsley, chopped

1 1/2 Tbsp. grated Parmesan cheese

2 Tbsp. low carb dry bread crumbs*

1. Lay the eggplant on paper towels; sprinkle with salt; let stand for at least 30 minutes to draw to some of the moisture.
2. Preheat the oven to 400F.
3. Cut the eggplant into 1/2 inch pieces and place in a steamer basket.
4. Bring a couple of inches of water to a boil in a pot; add the steamer basket and cook covered until the eggplant is tender, about 10 minutes.
5. Remove the steamer basket from the pot and allow the eggplant to drain for about 5 minutes.
6. Meanwhile, cook the onion with the Greek seasoning or salt and pepper until the onion softens, about 3 minutes.
7. Turn off the heat and stir in the eggplant and 2 Tbsp. parsley. Mix well to combine.
8. Divide the eggplant mixture between 2 ramekins coated with cooking spray.
9. Combine the bread crumbs, cheese and remaining2 tsp. parsley in a small bowl and stir to combine.
10. Divide the bread crumbs between the ramekins; Spray the top with some cooking spray.
11. Bake in the preheat oven for 20 minutes, or until the top is golden and the mixture is bubbling.

Enjoy!

* Make low carb bread crumbs buy pulsing half of an light English muffin or a slice of low carb bread in a mini food processor.