You are here

Tomato Gratin

  Olive oil 6 Tablespoon
  Onions 2 , sliced
  Bell peppers 2 , seeded and sliced into rounds (Red/Green)
  Eggplants 2 , thinly sliced
  Garlic 1 Clove (5 gm), crushed
  Ground pepper To Taste
  Zucchini 2 Pound, sliced into rounds
  Wilson batiz tomato 2 Pound, sliced
  Dried thyme 2 Pinch
  Dried savory 2 Pinch, mixed with thyme
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Salt To Taste

1. Preheat oven to 350°F. Heat 3 tablespoons olive oil in a large frying pan over medium heat. Add onions and brown slightly. Add peppers, eggplant, garlic, and salt and pepper to taste; cook gently, stirring occasionally, until softened.
2. Place the cooked vegetables in a 9-by-13-inch baking dish. Arrange zucchini and tomato slices on top in overlapping rows. Sprinkle with savory and thyme, salt and pepper to taste, and 2 tablespoons olive oil. Bake for 30 minutes.
3. Sprinkle with Parmesan and remaining olive oil. Bake for 15 minutes.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1728 Calories from Fat 1001

% Daily Value*

Total Fat 114 g174.8%

Saturated Fat 24.4 g122.1%

Trans Fat 0 g

Cholesterol 54.9 mg18.3%

Sodium 1515.5 mg63.1%

Total Carbohydrates 152 g50.8%

Dietary Fiber 55.9 g223.5%

Sugars 75.5 g

Protein 56 g112.5%

Vitamin A 221.5% Vitamin C 915.7%

Calcium 114.2% Iron 69.3%

*Based on a 2000 Calorie diet

Tomato Gratin Recipe