Eggplant (Baingan) Tomato Gratin

A great side-dish.
Preparation time
Cooking time
Waiting time 10m


For 4 Person(s)


  • 2 large ripe tomatoes, cut in 1/2" thick slices
  • 3/4 teaspoon(s) dry oregano
  • 1/2 teaspoon(s) salt
  • 2 large eggplants, cut into 1/2" thick slices
  • 1/4 cup(s) dry, unseasoned bread crumbs
  • 3/4 teaspoon(s) dry basil
  • 2 Cloves garlic, finely chopped
  • 1/2 cup(s) fat-free half and half milk
  • 1 1/2 cup(s) shredded reduced-fat mozzarella cheese
  • 1/2 cup(s) grated, parmesan cheese

Eggplant (Baingan) Tomato Gratin Directions

  1. Place tomato slices on paper towels, sprinkle with ¼ tsp of the salt. Place more paper towels on top. Let stand 30 min. Pat top of tomato to remove as much liquid as possible.
  2. Coat both sides of eggplant with nonstick cooking spray. Heat broiler.
  3. Broil eggplant slices on baking sheet coated with nonstick cooking spray for 5 min on each side or until tender.
  4. Reduce oven heat to 350 degree. Coat a 2½ quart baking dish with nonstick spray. Sprinkle bread crumbs over the bottom. Arrange eggplant and tomato slices, alternating, around baking dish and down center in a single layer if possible.
  5. Sprinkle casserole with oregano, basil, garlic and remaining1/4 tsp salt. Drizzle with half and half. Top with both kinds of cheese. Cover with foil.
  6. Bake at 350 degree for 45 min. Remove foil, bake 10 min or until cheese is golden.