Grilled Eggplant and Tomato Gratin

Grilled Eggplant and Tomato Gratin
When making this tasty side-dish recipe, keep the eggplant and tomato in a single layer, so every slice is topped with heavy cream and Fontina cheese.
Makes 8
Prep 20 m
Bake 55 m
Grill 10 m



  1. 1 of 7 Place sliced tomatoes on paper toweling; sprinkle with salt. Place paper toweling on top. Let stand 30 minutes. Pat top of tomatoes to remove as much liquid as possible.
  2. 2 of 7 Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot, or heat oven broiler.
  3. 3 of 7 Coat eggplant on both sides with nonstick cooking spray.
  4. 4 of 7 Grill eggplant slices 6 inches from coals, or broil on baking sheet coated with cooking spray, 6 inches from heat, 5 minutes on each side or until tender.
  5. 5 of 7 Heat oven to 350 degrees F.
  6. 6 of 7 Coat large, shallow oval baking dish (about 15 x 10 inches) with nonstick cooking spray. Arrange eggplant and tomato slices, alternating, around and slightly up sides of baking dish. Avoid overlapping too much; try to keep in single layer. Place a few down center of dish. Sprinkle with oregano, basil and garlic. Pour heavy cream over top; sprinkle with cheese. Cover with foil.
  7. 7 of 7 Bake in 350 degrees F oven 45 minutes, until bubbly. Remove foil. Bake 10 minutes, until cheese is golden. Cool 10 minutes. Serve warm or at room temperature.
Nutrition Information for Grilled Eggplant and Tomato Gratin
Servings Per Recipe: 8
Per Serving: 309 mg sodium, 7 g pro., 179 kcal cal., 12 g Fat, total, 12 g carb., 44 mg chol., 7 g sat. fat, 4 g fiber