Eggplant, Zucchini, and Tomato Casserole

Name: Eggplant, Zucchini, and Tomato Casserole
Prep time: 60 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 onion, in thin slices; 7 tablespoons olive oil; 1 eggplant, about half a kilo, peeled and sliced (previously drained with salt for half an hour and rinsed); 1/2 kilos zucchini, in slices; 1 teaspoon coarse salt; 5 eggs; 4 tablespoons balsamic vinegar; 1 cup whipping cream; 1 cup Parmesan cheese; 3 red beefsteak tomatoes, in slices

Lorenza Avila

This eggplant and zucchini recipe is like a gratin made with a mixture of eggs with cream, parmesan cheese, and balsamic vinegar. It is perfect for vegetarians or as a side dish for meat.

Reviewed by Editorial Team of Kiwilimón

Published: 23-02-2013

Preparation

Low

Slice the eggplants and let them drain with salt for half an hour. Rinse. Cut the zucchinis and tomatoes into semi-thick slices. Whisk the eggs with the cream, 3/4 cup of parmesan cheese, balsamic vinegar, salt, and ground pepper. Sauté the eggplant in a little oil and set aside. Sauté the onion until it becomes colored and set aside. Sauté the zucchinis, adding salt, pepper, and the previously cooked onion. Layer slices of eggplant, tomato, and zucchini with onion, the egg and cream mixture, and so on. Finish with a layer of vegetables and a bit of oregano, or if you prefer more creaminess, you can top the dish with cheese and cream. Bake covered with aluminum foil for 30 minutes at 180 degrees. Uncover, place the remaining parmesan cheese on top, and turn on the "broil" to brown the cheese for a few minutes. Serve hot.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

137.6

kcal

6.88%

Carbohydrate, by difference

1.33%

Protein

4.4

8.8%

Total lipid (fat)

11.8

18.15%

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100

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Provided by

Eggplant, Zucchini, and Tomato Casserole

Ingredients

Preparation

Nutritional information

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