Directions:
- Preheat oven to 400°F; brush a baking dish, such as a 9x13-inch baking pan or a shallow earthenware casserole, with olive oil.
- To toast the breadcrumbs, heat 1 tablespoon of the olive oil over med-high heat in a small sauté pan.
- Add the dried bread crumbs and stir until the crumbs begin to brown and get crunchy, about 2 minutes.
- Remove from heat and let cool slightly; put the bread crumbs in a small bowl and stir in the garlic, thyme, parsley, and Parmesan; season bread crumbs to taste with salt and pepper; set aside.
- Cut the stem off the eggplant, then slice it into 1/4-inch rounds.
- Cut the stems off the squash and slice them into 1/4 inch rounds, slightly on the bias for zucchini-type or slender squash; set aside.
- Melt the butter in a sauté pan over medium heat.
- Cook the onions, stirring frequently, until soft, golden, and caramelized, about 15 minutes.
- Season to taste with salt and pepper.
- Spread the onions in the bottom of the baking dish; layer the eggplant and squash, in alternate rows, overlapping the vegetables and pushing the rows together a bit as you work to make more room.
- You may have a few slices left over, depending on the shape of your baking dish.
- Season the vegetables with salt and pepper and drizzle with the remaining 3 tablespoons olive oil.
- Bake, uncovered, until the vegetables are almost tender, about 45 minutes.
- Remove pan from oven and sprinkle the prepared bread crumbs evenly on top.
- Return pan to oven and bake until the crumbs are golden and the vegetables are completely tender, about 25 minutes.
- Serve immediately, directly from the baking dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.82 Kcal (920 kJ) | ||
| Calories from fat | 141.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.76g | 24% | |
|---|---|---|---|
| Cholesterol | 17.51mg | 6% | |
| Sodium | 165.71mg | 7% | |
| Potassium | 510.13mg | 11% | |
| Total Carbs | 14.68g | 5% | |
| Sugars | 6.38g | 26% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 6.3g | 13% | |
| Vitamin C | 23.1mg | 38% | |
| Iron | 0.9mg | 5% | |
| Calcium | 133mg | 13% | |
| Amount Per 100 g | |||
| Calories | 96.69 Kcal (405 kJ) | ||
| Calories from fat | 62.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.93g | 24% | |
|---|---|---|---|
| Cholesterol | 7.7mg | 6% | |
| Sodium | 72.89mg | 7% | |
| Potassium | 224.39mg | 11% | |
| Total Carbs | 6.46g | 5% | |
| Sugars | 2.81g | 26% | |
| Dietary Fiber | 1.63g | 15% | |
| Protein | 2.77g | 13% | |
| Vitamin C | 10.1mg | 38% | |
| Iron | 0.4mg | 5% | |
| Calcium | 58.5mg | 13% | |
* 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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