Eggplant And Tomato Casserole Recipe


MethodMain Ingredient


 Eggplant1 Large, halved lengthwise
 Olive oil2 Tablespoon
 Onion1 , chopped
 Garlic1 Clove (5 gm), smashed and chopped
 Tomatoes2 Large, peeled and diced
 Zucchini1 Small, halved lengthwise and sliced
 Basil1⁄2 Teaspoon
 Grated gruyere cheese1⁄2 Cup (8 tbs)
 Sugar1 Pinch

Nutrition Facts

Serving size: Complete recipe

Calories 998 Calories from Fat 639

% Daily Value*

Total Fat 72 g110.2%

Saturated Fat 28.5 g142.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 50.1 mg2.1%

Total Carbohydrates 61 g20.3%

Dietary Fiber 24.1 g96.2%

Sugars 29.5 g

Protein 42 g83.1%

Vitamin A 71.8% Vitamin C 156.6%

Calcium 14.5% Iron 17.9%

*Based on a 2000 Calorie diet


Preheat oven to 400 °F (200 °C).
Score flesh of eggplant in crisscross pattern. Brush with oil and place, skin-side up, in roasting pan. Cook 40 minutes in oven.
Remove flesh from skin, chop flesh and set aside.
Heat remaining oil in frying pan over high heat. Add onion and garlic; mix and cook 6 minutes. Add tomatoes, zucchini and basil. Season and cook 20 minutes over medium heat, stirring occasionally.
Add chopped eggplant and mix well. Add half of cheese and pinch of sugar. Mix and season to taste.
Reduce oven heat to 375 °F (190 °C).
Transfer mixture to baking dish. Top with remaining cheese and cook 20 minutes in oven.