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    EGGPLANT GRATIN     

   Ingredients :
 
2 large eggplants, thinly sliced
1 large onion, thinly sliced
4 medium sized tomatoes, chopped
2 garlic cloves, finely chopped
2 bay leaves
2 oz (50 g) black olives, seeded
7 oz (200 g) low fat cheese, coarsely grated
Fresh oregano, finely chopped
1 tablespoon olive oil
Salt

   Preparation:

Sprinkle salt over eggplant slices and place them in a colander for 30 minutes. Wash and pat dry.

Arrange eggplant on the bottom of a heatproof serving pan. Cover with sliced onion, tomato, garlic, bay leaves and olives. Season with salt. Sprinkle parmesan cheese, oregano and drizzle olive oil.

Bake at 350°F (180°C) until hot and lightly golden.
        4 – 6 servings
        166 calories per serving
 
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