Here was my dinner tonight, ringing in at a nicely low 300 calories, whoop whoop whoop! I found it in the most unlikely place too - Family Circle magazine! From June 2007 -- I've made it several times and love it every time. I'm the only one in the house who likes eggplant though so I don't make it as often as I'd like.
Eggplant and Tomato gratin
2 large ripe tomatoes, cut into 1/2 inch thick slices
1/2 tsp salt
2 large eggplants, cut into 1/2 inch thick slices
1/4 cup dry bread crumbs
3/4 tsp oregano
3/4 tsp basil
2 cloves garlic, finely chopped
1/2 cup fat free half and half
1.5 cups shredded reduced fat mozzarella cheese
1/2 cup grated Parmesan
1. Place tomato slices on paper towels; sprinkle with 1/4 tsp salt. Place more paper towels on top. Let stand 30 minutes. Pat top of tomatoes to remove as much liquid as possible.
2. Coat both sides of eggplant with nonstick cooking spray. Heat broiler.
3. Broil eggplant slices on baking sheet coated with nonstick cooking spray for 5 minutes on each side or until tender.
4. Reduce oven to 350. Coat a 2.5 quart baking dish with nonstick cooking spray. Sprinkle bread crumbs over the bottom. Arrange eggplant and tomato slices, alternating, around baking dish and down center in a single layer if possible. (This wasn't possible for me - no big deal!)
5. Sprinkle casserole with oregano, basil, garlic and remaining 1/4 tsp salt. Drizzle with half-and-half. Top with both cheeses. Cover with foil.
6. Bake at 350 for 45 minutes. Remove foil; bake 10 minutes or until cheese is golden.