Mediterranean Vegetable Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 736 mg | (18 %) | ||
| Calcium | 570 mg | (57 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 224 mg | |||
| Complete sugar | 9 g |
Ingredients
Preparation steps
Cut off eggplant ends, cut into slices and season generously with salt. Let stand for 30 minutes. Rinse in water and pat dry. Rinse tomatoes and cut into slices. Whisk eggs in a bowl, stir in sour cream and half of the cheese. Pluck rosemary needles from the branches, finely chop and set aside half.
Rinse thyme and pluck leaves from the branches. Stir the chopped rosemary, half of the thyme leaves and salt and pepper to taste into the egg mixture. Place half of the egg mixture into a rectangular baking dish and top with the eggplant slices overlapping along the edge.
Layer tomato slices in the middle and cover everything with the remaining egg mixture. Sprinkle with remaining Parmesan. Preheat oven to 175°C (approximately 340°F) and bake gratin for about 45 minutes. Before serving, sprinkle with remaining herbs and season with salt and pepper.
