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Prep Time:20 minsAdditional Time:1 hr 15 minsTotal Time:1 hr 35 minsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:1 hr 15 minsTotal Time:1 hr 35 minsServings:12Yield:12 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:1 hr 15 mins
Additional Time:
1 hr 15 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundseggplant, unpeeled, cut into 1/2-inch cubes (about 6 cups)1pintcherry tomatoes1mediumzucchini, cut into 1/3-inch rounds1mediumred onion, cut into 1/2-inch wedges2tablespoonsextra-virgin olive oil12ouncesday-old whole-wheat sourdough bread, cut into 1-inch cubes (about 8 cups)3tablespoonschopped fresh flat-leaf parsley3tablespoonschopped fresh basil2tablespoonschopped fresh mint1 ½cupsshredded part-skim mozzarella cheese, divided8large eggs, beaten3cupswhole milk1teaspoonground pepper¼teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
1 ½poundseggplant, unpeeled, cut into 1/2-inch cubes (about 6 cups)
1pintcherry tomatoes
1mediumzucchini, cut into 1/3-inch rounds
1mediumred onion, cut into 1/2-inch wedges
2tablespoonsextra-virgin olive oil
12ouncesday-old whole-wheat sourdough bread, cut into 1-inch cubes (about 8 cups)
3tablespoonschopped fresh flat-leaf parsley
3tablespoonschopped fresh basil
2tablespoonschopped fresh mint
1 ½cupsshredded part-skim mozzarella cheese, divided
8large eggs, beaten
3cupswhole milk
1teaspoonground pepper
¼teaspoonsalt
DirectionsPreheat broiler to high and place a rack 7 inches from the heat. Toss eggplant, tomatoes, zucchini, onion and oil in a large bowl. Spread in a single layer on 2 large rimmed baking sheets. Broil 1 pan until the vegetables are charred and slightly tender, about 6 minutes. Repeat with the second pan. Reduce oven temperature to 375 degrees F.Lightly coat a 3-quart baking dish with cooking spray. Add the eggplant mixture, bread cubes, parsley, basil, mint and 3/4 cup cheese; stir to combine.Whisk eggs, milk, pepper and salt in a medium bowl. Pour over the eggplant mixture in the baking dish. Sprinkle the top with the remaining 3/4 cup cheese; cover the dish with foil. Bake until puffed and custard is mostly set, about 45 minutes.Uncover and continue to bake until the top is golden and the custard is fully set, 15 to 20 minutes. Let stand for 10 minutes before serving.Originally appeared: EatingWell.com, May 2020
Directions
Preheat broiler to high and place a rack 7 inches from the heat. Toss eggplant, tomatoes, zucchini, onion and oil in a large bowl. Spread in a single layer on 2 large rimmed baking sheets. Broil 1 pan until the vegetables are charred and slightly tender, about 6 minutes. Repeat with the second pan. Reduce oven temperature to 375 degrees F.Lightly coat a 3-quart baking dish with cooking spray. Add the eggplant mixture, bread cubes, parsley, basil, mint and 3/4 cup cheese; stir to combine.Whisk eggs, milk, pepper and salt in a medium bowl. Pour over the eggplant mixture in the baking dish. Sprinkle the top with the remaining 3/4 cup cheese; cover the dish with foil. Bake until puffed and custard is mostly set, about 45 minutes.Uncover and continue to bake until the top is golden and the custard is fully set, 15 to 20 minutes. Let stand for 10 minutes before serving.
Preheat broiler to high and place a rack 7 inches from the heat. Toss eggplant, tomatoes, zucchini, onion and oil in a large bowl. Spread in a single layer on 2 large rimmed baking sheets. Broil 1 pan until the vegetables are charred and slightly tender, about 6 minutes. Repeat with the second pan. Reduce oven temperature to 375 degrees F.
Lightly coat a 3-quart baking dish with cooking spray. Add the eggplant mixture, bread cubes, parsley, basil, mint and 3/4 cup cheese; stir to combine.
Whisk eggs, milk, pepper and salt in a medium bowl. Pour over the eggplant mixture in the baking dish. Sprinkle the top with the remaining 3/4 cup cheese; cover the dish with foil. Bake until puffed and custard is mostly set, about 45 minutes.
Uncover and continue to bake until the top is golden and the custard is fully set, 15 to 20 minutes. Let stand for 10 minutes before serving.
Originally appeared: EatingWell.com, May 2020
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Nutrition Facts(per serving)248Calories11gFat23gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
