Eggplant Gratin

Eggplant Gratin

Wonderful blending of cheeses with the eggplant and chicken.


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Yield2 Servings
Total Time (mins)
  • Ingredients
  • Nutrition
  • 4 cups Eggplant - sliced 1/2 inch thick
  • 1 tbsp Dr. Sears' Zone Extra Virgin Olive Oil - divided
  • 1/4 cup Low-fat ricotta cheese
  • 1/4 cup Egg Beaters-whites
  • 1/4 cup 2% milk
  • Salt and pepper - to taste
  • 4 oz Boneless chicken breast - rubbed with oil and sliced thin
  • 1 cup Tomato sauce
  • 3 tbsp Low-fat part-skim shredded mozzarella, Sargento
  • 2 Apples - for dessert
Calories 354
Total Fat 12g
Carbohydrates 41g
Fiber 10g
Protein 25g


  1. In a skillet cook eggplant in 2 teaspoons of olive oil for 5 minutes or until lightly browned and soft.
  2. Drain on paper towels.
  3. In a small bowl mix together ricotta, egg white, milk, salt and pepper.
  4. In each of two gratin dishes, layer the eggplant with the ricotta filling and sliced chicken which has been rubbed with 1 teaspoon of oil, salt and pepper and tomato sauce.
  5. Top with mozzarella.
  6. Cover and bake for 25 to 30 minutes until the chicken is done and the gratin has set.
  7. Don’t forget your apple.