Directions:
- Preheat oven to 325 then oil a deep baking dish.
- Heat 1/4 cup oil in large sauté pan and cook onion slices very slowly until tender but not brown.
- Remove from pan then add remaining oil sauté eggplant, zucchini and squash until tender.
- Combine with onion and season with salt, pepper and oregano.
- In food processor combine all batter ingredients.
- Place in a large bowl and combine with cooked vegetables.
- Pour into prepared pan and cover with foil then bake 45 minutes.
- Remove foil and top with 2 tablespoons parmesan and bake an additional 15 minutes or until set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 473.16 Kcal (1981 kJ) | ||
| Calories from fat | 383.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.56g | 65% | |
|---|---|---|---|
| Cholesterol | 174.19mg | 58% | |
| Sodium | 372.43mg | 16% | |
| Potassium | 610.33mg | 13% | |
| Total Carbs | 14.81g | 5% | |
| Sugars | 7.36g | 29% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 11.54g | 23% | |
| Vitamin C | 19.4mg | 32% | |
| Iron | 1.3mg | 7% | |
| Calcium | 162.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 144.82 Kcal (606 kJ) | ||
| Calories from fat | 117.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.03g | 65% | |
|---|---|---|---|
| Cholesterol | 53.32mg | 58% | |
| Sodium | 113.99mg | 16% | |
| Potassium | 186.81mg | 13% | |
| Total Carbs | 4.53g | 5% | |
| Sugars | 2.25g | 29% | |
| Dietary Fiber | 1.02g | 13% | |
| Protein | 3.53g | 23% | |
| Vitamin C | 5.9mg | 32% | |
| Iron | 0.4mg | 7% | |
| Calcium | 49.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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