Gratin Of Eggplant And Tomatoes Recipe

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Gratin Of Eggplant And Tomatoes
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Ingredients
9
Count
Nutrition
1703
Calories
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Ingredients:

Directions:

  1. Note: Herbes de Provence is the name given to a mixture of dried herbs used in southern France. The most typical herbs included are basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme. You can find the mixture in specialty food markets and in some groceries. For a homemade version, mix 3 tablespoons dried thyme leaves, 1 tablespoon oregano, 1 1/2 teaspoons dried summer savory and 1 1/2 teaspoons dried marjoram.
  2. Arrange oven rack at center position and preheat oven to 400 degrees.
  3. Pour enough olive oil to lightly coat the bottom of a medium (2-quart)
  4. Oven-to-table baking pan, then sprinkle with 1 1/2 tablespoons of bread
  5. Crumbs.
  6. Bring a large pot of water to a boil. Using a sharp knife, cut an X on the bottom of each tomato, then drop them into boiling water for 30 to 60
  7. Seconds. Remove tomatoes with a slotted spoon and, using a sharp knife, peel off the skins and remove stems. Slice tomatoes into1/4-inch-thick rounds and set aside. Note: If you don't mind tomato skins you can just slice the tomatoes and use them in all their glory.
  8. Remove and discard stem from the eggplant and cut into thin,1/8-inch thick rounds. Set aside.
  9. Peel and mince the garlic cloves and place in a small bowl along with the parsley. Mix well and set aside.
  10. Make a layer of tomato slices in the baking pan. Salt and pepper
  11. Generously and sprinkle with a generous teaspoon of Herbes de Provence. Make a layer of eggplant slices and repeat seasonings. Spread the parsley and garlic mixture over the eggplant. Then make another layer of tomatoes and seasonings, followed by another layer of eggplant and seasonings. Finally, make one last layer of tomatoes and seasonings. Drizzle remaining olive oil over the tomatoes and top with remaining bread crumbs.
  12. Bake until vegetables are tender when pierced with a knife and crust is
  13. Golden and crisp, 50 to 60 minutes. Remove and cool 15 minutes. Serve warm or at room temperature. (The gratin can be baked 4 to 5 hours ahead; leave at room temperature and reheat in a preheated 400-degree oven until warm, 20 minutes or longer.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1702.7 Kcal (7129 kJ)
Calories from fat 1100.71 Kcal
% Daily Value*
Total Fat 122.3g 188%
Cholesterol 14.46mg 5%
Sodium 335.52mg 14%
Potassium 287.88mg 6%
Total Carbs 44.26g 15%
Sugars 18.84g 75%
Dietary Fiber 5.9g 24%
Protein 119.5g 239%
Vitamin C 10.4mg 17%
Iron 2.7mg 15%
Calcium 69.1mg 7%
Amount Per 100 g
Calories 492.4 Kcal (2062 kJ)
Calories from fat 318.31 Kcal
% Daily Value*
Total Fat 35.37g 188%
Cholesterol 4.18mg 5%
Sodium 97.03mg 14%
Potassium 83.25mg 6%
Total Carbs 12.8g 15%
Sugars 5.45g 75%
Dietary Fiber 1.71g 24%
Protein 34.56g 239%
Vitamin C 3mg 17%
Iron 0.8mg 15%
Calcium 20mg 7%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 43.4
    Points
  • 47
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Total Fat

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