Taken from Niagara Cooks, a seasonal attitude...
Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes. Meanwhile, warm tomatoes in a saucepan with hot pepper flakes, garlic and basil. Simmer lightly for 10 minutes and season with salt and pepper. Remove from heat an puree.
Preheat oven to 350F. Rinse the eggplant well and pat dry with paper towels. Place oil and garlic clove in a small food processor and pulse until garlic is minced. Lay the eggplant slices on a baking sheet and baste with garlic oil. Bake for 5 minutes, turn the slices over and baste with garlic oil. Bake for an additional 5 minutes and remove from oven.
Spoon tomato sauce in the bottom of each of 6 ramekins and swirl them to coat the bottom. Layer eggplant, tomato sauce and cheese equally until all ingredients are finished, ending with a top layer of Parmesan. Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.
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|Serving Size: 1 Serving (267g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 144 (64%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 20.7mg||6 %|
|Sodium 264.6mg||9 %|
|Potassium 562mg||15 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 6.6g|
|Protein 9.7g||14 %|
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Calories per serving: 226
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