Healthy Recipe: Eggplant Gâteaux with Cherry Tomatoes, Basil, and Parmesan (Serves 6)

Love lasagna, but trying to avoid pasta? This recipe uses thinly sliced eggplant in lieu of pasta. It is great for crowds and can be made to serve immediately or prepped in advance to cook and serve later!

Ingredients:
2 medium eggplants, thinly sliced
olive oil, to drizzle
1/2 stick unsalted butter, cut int small pieces
1.5 lb cherry tomatoes, halved
1 garlic clove, minced
1/2 cup basil leaves, torn
sea salt and pepper, to taste
5 oz Parmesan cheese

Directions:
1) Heat the oven to 400F.

2) Thinly slice the eggplants and lay the slices out on two large oiled baking sheets. Drizzle with olive oil and bake for 5 to 8 minutes until softened and lightly browned.

3) Line a baking dish with waxed paper or spray with PAM/cooking spray.

4) Melt the butter in a large saute pan and cook the cherry tomatoes with the garlic until soft and pulpy. Tear in the basil leaves and season with salt and pepper.

5) Layer a third of the eggplant slices over the base of the prepared pan, top with half the tomato mixture, then sprinkle over some parmesan. Add another layer of eggplant, then the remaining tomato mixture. Cover with a final layer of eggplant and then sprinkle generously with parmesan.

6) Bake the gâteaux for 10 minutes until the topping is golden and bubbling. Let stand for 5 minutes, then turn out onto a warm plate.

7) Cut into wedges and serve immediately.

Per serving: 245 calories / 14 g carbs / 17 g fat / 12 g protein / 0.37 g sodium / 7 g sugar

Serves 6

Note: Depending on how much salt is added, calories and sodium content may increase slightly.

(recipe taken and modified from Gordon Ramsay Makes It Easy) 

Disclaimer: The nutritional information provided was generated using the "My Fitness Pal" app and may not be 100% accurate.