Directions:
- Remove outer peel from eggplant and dice into 1/2 inch pieces.
- Heat 1-2 oz. of olive oil in a heavy gauge skillet.
- Sauté the diced eggplant for 2-3 minutes then place on a towel to drain.
- After draining place cooked eggplant into a small oval casserole dish.
- Preheat oven to 375°F.
- Carefully slice the zucchini , yellow squash , and tomatoes about 1/4 inch even slices.
- Slice the Brie also into 1/4 inch slices (utilizing a cheese wire makes simplifies this).
- Begin placing sliced yellow squash , zucchini , sliced Brie and tomatoes in a shingled pattern working from the outside of the casserole towards the center.
- When all vegetables and cheese are placed in the casserole, drizzle with the remaining olive oil and sprinkle with chopped thyme.
- Season with salt and pepper and bake in the oven for 10-15 minutes until bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.41 Kcal (274 kJ) | ||
| Calories from fat | 55.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.22g | 10% | |
|---|---|---|---|
| Cholesterol | 5.33mg | 2% | |
| Sodium | 34.2mg | 1% | |
| Potassium | 66.36mg | 1% | |
| Total Carbs | 1.37g | 0% | |
| Sugars | 0.92g | 4% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 1.38g | 3% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 12.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 187.97 Kcal (787 kJ) | ||
| Calories from fat | 160.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.87g | 10% | |
|---|---|---|---|
| Cholesterol | 15.33mg | 2% | |
| Sodium | 98.29mg | 1% | |
| Potassium | 190.69mg | 1% | |
| Total Carbs | 3.95g | 0% | |
| Sugars | 2.64g | 4% | |
| Dietary Fiber | 1.82g | 3% | |
| Protein | 3.96g | 3% | |
| Vitamin C | 3.8mg | 2% | |
| Iron | 0.2mg | 0% | |
| Calcium | 35.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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