Directions:
- Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
- Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
- Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
- Bake in preheated oven for 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 998.41 Kcal (4180 kJ) | ||
| Calories from fat | 514.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.14g | 88% | |
|---|---|---|---|
| Cholesterol | 88mg | 29% | |
| Sodium | 1580.51mg | 66% | |
| Potassium | 2994.84mg | 64% | |
| Total Carbs | 73.8g | 25% | |
| Sugars | 43.64g | 175% | |
| Dietary Fiber | 23.93g | 96% | |
| Protein | 53.39g | 107% | |
| Vitamin C | 203.3mg | 339% | |
| Vitamin A | 3mg | 99% | |
| Iron | 53.3mg | 296% | |
| Calcium | 1263.6mg | 126% | |
| Amount Per 100 g | |||
| Calories | 70.31 Kcal (294 kJ) | ||
| Calories from fat | 36.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 88% | |
|---|---|---|---|
| Cholesterol | 6.2mg | 29% | |
| Sodium | 111.3mg | 66% | |
| Potassium | 210.9mg | 64% | |
| Total Carbs | 5.2g | 25% | |
| Sugars | 3.07g | 175% | |
| Dietary Fiber | 1.69g | 96% | |
| Protein | 3.76g | 107% | |
| Vitamin C | 14.3mg | 339% | |
| Vitamin A | 0.2mg | 99% | |
| Iron | 3.8mg | 296% | |
| Calcium | 89mg | 126% | |
* 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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