Eggplant and Tomato Gratin

Makes 4 servings of eggplant and tomato gratin.

Ingredients

 * 2 large tomatoes, cut into slices
 * ½ tsp salt
 * 2 large eggplants, cut into slices
 * ¼ cup unseasoned bread crumbs
 * ¾ tsp dried oregano
 * ¾ tsp dried basil
 * 2 cloves garlic, finely chopped
 * ½ cup half and half
 * 1½ cups shredded mozzarella cheese
 * ½ cup grated parmesan cheese

Directions

 * 1) Place tomato slices on paper towels, sprinkle with ¼ tsp salt.
 * 2) Place more paper towels on top.
 * 3) Let stand 30 min.
 * 4) Pat top of tomatoes.
 * 5) Coat both sides of eggplant with cooking spray.
 * 6) Heat broiler.
 * 7) Broil eggplant on baking sheet coated with cooking spray for 5 min.
 * 8) On each side or until tender.
 * 9) Reduce oven heat to 350 degrees.
 * 10) Coat a 2½ quart baking dish with nonstick spray.
 * 11) Sprinkle bread crumbs over the bottom.
 * 12) Arrange eggplant and tomato slices, alternating, around baking dish.
 * 13) Sprinkle casserole with oregano, basil, garlic and remaining salt.
 * 14) Drizzle with half and half.
 * 15) Top with both cheeses.
 * 16) Cover with foil.
 * 17) Bake 45 min.
 * 18) Remove foil, bake 10 min. or until cheese is golden.
 * 19) Cool 10 min. then serve.

Contributed by:

 * Catsrecipes Y-Group