Eggplant Gratin

This is one of my favorite summertime vegetarian entrees.  I always find great eggplant at the farmer's market and this recipe is always the first thing that comes to mind when I see eggplant!  Roasting the eggplant is a great preparation because it softens it and removes a little of the bitterness without adding a lot of calories as it would if you fried it.  The creamy, homemade custard and store bought marinara make this a breeze to put together.  Serve it with my caesar salad with homemade dressing (you can find the recipe here) and you'll have a fantastic, light and tasty summer meal!

Eggplant Gratin (adapted from foodnetwork.com)

1 (1 1/2 to 1 3/4 lb.) eggplant, cut in 1/2" slices
1 t. extra virgin olive oil
Salt and pepper
1/2 c. low fat ricotta cheese
2 large eggs
1/2 c. fat free half and half 
1/2 c. + 2 T. grated Parmesan cheese
1 c. jarred marinara (I used tomato basil)

Preheat the oven to 400 degrees.  Arrange the eggplant slices in a single layer on a baking sheet that has been sprayed with cooking spray.  You may need two cookie sheets to be able to arrange them in a single layer.  Drizzle the eggplant with the olive oil and season with salt and pepper.  Bake for 10-15 minutes until the eggplant is soft, but not falling apart.  Allow to cool slightly before assembling the gratin.  I actually roasted my eggplant the day before and assembled the gratin for dinner the next day!  

While the eggplant cooks, make the custard for the gratin.  Combine the ricotta cheese, eggs, half and half, 1/2 c. parmesan cheese, 1 t. salt and 1/2 t. pepper in a medium bowl and whisk to combine.  

Reduce the oven temperature to 350 and spray an 8X8 baking dish with cooking spray and layer half of the eggplant in the bottom of the dish.  Spread the marinara sauce on top and layer the rest of the eggplant on top of the marinara.  Pour the custard over the top and sprinkle with the remaining 2 T. Parmesan cheese.  Bake at 350 for 30-35 minutes until the custard is set and the edges are golden brown.  Allow to sit for 5 minutes before cutting.

4 servings (233 calories each serving) according to my calculator on loseit.com