Vegetable Gratin with Cheese

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Vegetable Gratin with Cheese
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
456
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie456 cal.(22 %)
Protein18 g(18 %)
Fat34 g(29 %)
Carbohydrates19 g(13 %)
Sugar added2 g(8 %)
Roughage4.7 g(16 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.4 μg(2 %)
Vitamin E4.4 mg(37 %)
Vitamin K28.1 μg(47 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.4 mg(29 %)
Folate113 μg(38 %)
Pantothenic acid1.7 mg(28 %)
Biotin10.8 μg(24 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C50 mg(53 %)
Potassium793 mg(20 %)
Calcium484 mg(48 %)
Magnesium65 mg(22 %)
Iron2.5 mg(17 %)
Iodine32 μg(16 %)
Zinc2.4 mg(30 %)
Saturated fatty acids13.1 g
Uric acid56 mg
Cholesterol40 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
olive oil (for the pan)
1 Eggplant
salt
1 Zucchini
4 Tomatoes
5 sprigs thyme
1 garlic clove
1 shallot
4 Tbsps olive oil
400 grams crushed Tomatoes (canned)
freshly ground peppers
sugar
150 grams Roquefort cheese
60 grams grated Parmesan
60 grams White bread crumbs
How healthy are the main ingredients?
TomatoParmesanolive oilthymeolive oilEggplant

Preparation steps

1.

Grease large baking pan or four small ovenproof ramekins or cups with olive oil. 

2.

Rinse and trim eggplant, cut into thin slices (about 0.5 cm) (approximately 1/5 inch). Sprinkle with salt and let stand for 10 minutes. Pat dry with paper towels. Rinse and trim zucchini, slice thinly. Rinse tomatoes, remove stalks and cut into slices. Rinse thyme, shake dry, pluck off leaves of 2 sprigs and chop finely.

3.

Peel garlic and shallot, chop finely. Heat 1 tablespoon of oil in a pan and saute shallot and garlic until translucent. Deglaze pan with tomatoes and simmer for about 5 minutes on low heat. Season with salt, pepper and sugar.

4.

Heat 1-2 tablespoons of oil in a pan and cook eggplant slices, few at  time, until golden brown on both sides. Drain on paper towels. Cook zucchini slices in the same manner. Layer eggplant, zucchini and tomato slices in a pan, alternating, drizzle with tomato sauce and add thyme sprigs. Crumble Roquefort and sprinkle on the vegetables.

5.

Combine Parmesan with breadcrumbs and chopped thyme, sprinkle over vegetables. Bake in preheated oven at 200°C (approximately 400°F) for about 20-25 minutes or until golden brown. Remove from the oven and serve.