Recipe

Low Fat Eggplant And Tomato Gratin Recipe

Add Step-by-Step Photos	Lohashim / All my dishes 4 months ago Light ,full of flavor try it with noodles ,rice or mashed potatoes delicious. Prep:20m Cook:30m Servings:4	Lohashim
	vegetables easy light colorful

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Ingredients

2 large eggplants or 500g, peeled, sliced lengthwise

2 tablespoons olive oil

1 large onion or 200g, finely chopped

300g lean minced beef

4 medium tomatoes or 600g, finely chopped

1 cup or 250ml water

2 cubes Chicken Stock

½ teaspoon of each, black pepper, chili and cinnamon powder

½ cup or 60g grated Parmesan cheese

1 cup or 120g fresh white breadcrumbs

2 tablespoons fresh parsley, chopped

Directions

Grill eggplant slices until golden brown. Set aside

Heat oil in a large saucepan,

add and cook onions on medium heat for 5 minutes until tender,

Add beef and cook for 3-4 minutes or until meat is cooked.

Add tomato, water, Chicken Stock and spices, cook for 8 minutes.

Combine Parmesan cheese and white breadcrumbs.

Arrange a layer of grilled eggplants in a gratin dish,

Spoon some of the tomato meat mixture.

Then sprinkle with some of the cheese mixture.

Repeat the same with the rest of eggplant, tomato meat mixture and cheese mixture.

Sprinkle with parsley on top and bake in a (200°C preheated oven) for 10 – 15 minutes.

Cooking Tip:

To grill the eggplant, heat a large frying pan, then place the eggplant slices in the hot pan without oil and pan grill for 3-4 minutes or until golden brown on each side.

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