INGREDIENTS

INSTRUCTIONS

Preheat the oven to 475F (245C). Cut the eggplants in half lengthwise,
score them down the middle, to the skin but not through it, and place
cut side down on oiled baking sheets. Bake for 25 to 30 minutes, until
thoroughly tender. Remove from the heat and allow to cool. Carefully
peel away the skins or scoop the eggplant out from the skins, and cut
in 1/4-inch thick (.75 cm) lengthwise slices.  Reset oven: 425F (220C).
Meanwhile, quarter and seed the tomatoes. Heat 1 teaspoon of the oil
in a large, heavy bottomed nonstick skillet over medium heat and add
the garlic. When it begins to color, after about 30 seconds to a
minute, add the tomatoes, sugar, and salt. Cook stirring often, for  20
to 30 minutes until the tomatoes are cooked down and beginning to
stick to the pan. Stir in the basil, simmer for a few more minutes,
and remove from the heat.  Put the tomatoes through the medium blade of
a food mill. Adjust salt  and add pepper.  Oil a 3-quart (3liter)
gratin dish. Spoon a small amount of tomato  sauce over the bottom and
top with one-third of the eggplant. Spoon  one-third of the remaining
tomato sauce over the eggplant. Make 2  more layers, sprinkle on the
cheese, and bread crumbs, and drizzle on  the olive oil.  Bake for 30
minutes in the hot 425F oven, until the top browns and the  mixture is
sizzling. Remove from the heat and serve hot or warm.  ADVANCE PREP:
This will keep for a couple of days in the refrigerator  before baking.
161 Cals, 5g fat. 28% cff.  >Gratin d'aubergines et de tomates. From
"Provencal Light," by Martha  Rose Shulman (Bantam, 1994). Serves 6.
This heady gratin has  everything I love about eggplant Parmesan, minus
the fat. Although I  think of it as a summer dish, inspired by the
luscious piles of dark  purple eggplants and red ripe tomatoes I see in
Provencal markets at  that time of year, you could make the grain with
canned tomatoes in  winter. -MRS  From PROVENCAL LIGHT," by Martha Rose
Shulman (Bantam, 1994). >Edited  by Pat Hanneman 3/98  Recipe by:
PROVENCAL LIGHT, by Martha Rose Shulman  Posted to MC-Recipe Digest by
KitPATh <phannema@wizard.ucr.edu> on  Mar 16, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 156
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 4.2mg
Sodium: 467.3mg
Potassium: 998.3mg
Carbohydrates: 25.3g
Fiber: 9.9g
Sugar: 13.7g
Protein: 6.5g