Vegetables au Gratin

Ingredients

• 1 small eggplant, about 3/4 pound
• 1 yellow squash, about 1/4 pound
• 1 small zucchini, about 1/4 pound
• 7 tablespoons olive oil
• 1 cup finely chopped onions
• 1 teaspoon finely minced garlic
• 1 bay leaf
• Salt to taste if desired
• Fresh pepper to taste
• 3 red ripe plum tomatoes, about 1/2 pound
• ¼ cup freshly grated Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    299 calories; 25 grams fat; 4 grams saturated fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 4 grams protein; 4 milligrams cholesterol; 106 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 or more servings

Preparation

1. Preheat broiler to high.
2. Cut off and discard ends of the eggplant, squash and zucchini. Cut squash and eggplant into very thin rounds. There should be about 2 cups of each. Cut eggplant lengthwise into quarters and cut each quarter into thin slices. There should be about 4 cups.
3. Heat 6 tablespoons of oil in a skillet and add eggplant, zucchini and squash slices. Cook, shaking skillet and stirring so slices cook evenly, about 8 minutes. Add onions and garlic and stir to blend. Add bay leaf, salt and pepper. Cover and cook, stirring occasionally, about 3 minutes.
4. Meanwhile, cut away and discard core of each tomato. Cut tomatoes crosswise into thin slices.
5. Remove and discard bay leaf. Pour cooked vegetables into a baking dish and arrange tomato slices on top to cover. Brush tomatoes with remaining 1 tablespoon oil and sprinkle evenly with cheese.
6. Place dish under broiler about 4 inches from heat. Leave broiler door partly open and cook 5 minutes.

About 30 minutes