Directions:
- Drop the sliced potatoes into boiling water for 5 minutes. Drain and set aside.
- Oil a 2 quart baking dish with straight sides. A souffle dish is ideal
- Preheat oven to 375 f
- Layer the vegetables starting with potatoes.
- Sprinkle each layer with olive oil, basil, salt & pepper.
- Continue with tomatoes and eggplant and repeat the layers until all the vegetables are used, finishing with tomatoes.
- Drizzle the top with olive oil
- Bake for 45 minutes, or until the juices of the vegetables are absorbed
- You want the final tiella to be firm and not too juicy. You should be able to cut it in slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 905.8 Kcal (3792 kJ) | ||
| Calories from fat | 505.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.2g | 86% | |
|---|---|---|---|
| Sodium | 1321.62mg | 55% | |
| Potassium | 2951.33mg | 63% | |
| Total Carbs | 95.22g | 32% | |
| Sugars | 40.94g | 164% | |
| Dietary Fiber | 25.45g | 102% | |
| Protein | 14.56g | 29% | |
| Vitamin C | 81.9mg | 136% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 2.7mg | 15% | |
| Calcium | 189.8mg | 19% | |
| Amount Per 100 g | |||
| Calories | 74.77 Kcal (313 kJ) | ||
| Calories from fat | 41.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.64g | 86% | |
|---|---|---|---|
| Sodium | 109.1mg | 55% | |
| Potassium | 243.63mg | 63% | |
| Total Carbs | 7.86g | 32% | |
| Sugars | 3.38g | 164% | |
| Dietary Fiber | 2.1g | 102% | |
| Protein | 1.2g | 29% | |
| Vitamin C | 6.8mg | 136% | |
| Vitamin A | 0.2mg | 76% | |
| Iron | 0.2mg | 15% | |
| Calcium | 15.7mg | 19% | |
* 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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