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Add a photoServings: 6
Ingredients
- 3 med Eggplant
- 4 med Tomatoes
- 4 med Onion
- 2 x Zucchini
- 3 Tbsp. Extra virgin olive oil
- 1 Tbsp. Fresh parsley, minced
- 1 x Fresh basil, minced
- 1 tsp Oregano
- 1 x salt and pepper to taste
Directions
- Preheat oven to 325 degrees. Wash eggplant, slice into rounds and sprinkle with salt. Place in colander and let stand for 30 min. After 30 min squeeze eggplant rounds to remove excess water.
- Peel tomatoes by first blanching for one minute in boiling water. Slice into rounds. Peel and slice onions into rounds. Slice zucchini into rounds. Place vegetable rounds in a baking dish, alternately stacking them side by side. Mix together extra virgin olive oil, herbs, salt and pepper. Pour over vegetables and bake for 40 to 50 min or possibly till vegetables are done.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 395g | |
| Recipe makes 6 servings | |
| Calories 155 | |
| Calories from Fat 66 | 43% |
| Total Fat 7.45g | 9% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 869mg | 25% |
| Total Carbs 21.89g | 6% |
| Dietary Fiber 9.1g | 30% |
| Sugars 10.21g | 7% |
| Protein 4.04g | 6% |
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