Rating: 2 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

The traditional Provençal combination of eggplant, zucchini, tomatoes, garlic, and onions flavors this dish. You can also try sheep's milk Pecorino-Romano cheese in place of Parmesan if you like its distinctly sharper taste.

Recipe by Cooking Light October 2006

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Recipe Summary

Yield:
6 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Heat oil in a large Dutch oven over medium-high heat. Add onion; reduce heat to medium-low. Cover and cook 10 minutes or until golden brown, stirring occasionally. Add eggplant and next 6 ingredients (through garlic); cover and cook 10 minutes or until tender, stirring occasionally. Increase heat to medium-high. Add tomatoes; cook, uncovered, 15 minutes or until liquid almost evaporates, stirring occasionally. Remove from heat; cool slightly.

  • Combine milk, 1/4 cup cheese, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in eggplant mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle pudding with the remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.

Nutrition Facts

299 calories; calories from fat 29%; fat 9.7g; saturated fat 3.9g; mono fat 3.6g; poly fat 1.2g; protein 16.7g; carbohydrates 37.6g; fiber 5.9g; cholesterol 118mg; iron 2.5mg; sodium 886mg; calcium 307mg.
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