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.

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Ingredients

Directions

  • 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.

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  • Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot, or heat oven broiler.

  • Coat eggplant on both sides with nonstick cooking spray.

  • 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.

  • Heat oven to 350°F.

  • 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.

  • Bake in 350°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 Facts

179 calories; 12 g total fat; 44 mg cholesterol; 309 mg sodium. 12 g carbohydrates; 7 g protein;

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