Try this Spring Vegetable Au Gratin recipe, or contribute your own.
Suggest a better descriptionSpray a 9 inch round by 2 inch deep casserole dish with vegetable oil. Alternatively, use a disposable pie tin or spring-form pan. Heat 1 tsp of oil in a non-stick saute pan. saute onion, asparagus, broccoli and corn for 2 minutes. Spread sauteed vegetables in pan. In remaining 1 tsp of oil, saute eggplant and tomato slices for 1 minute. Reserve. Mix together eggs, egg whites, milk, bread crumbs, salt, pepper and nutmeg. Scatter cheese over the sauteed vegetables; arrange alternating eggplant and tomato slices over the vegetables. Pour the batter over the slices and cover with foil. Place casserole dish on a sheetpan with a lip with 1/2 inch of water. Bake for 30 minutes in a 350 degree oven. Remove foil and bake for 15-20 minutes longer until golden brown and cooked through. http://www.wholefoods.com/magazine/foods/body/springrec.html >From: Ellen C.
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 8 servings | ||
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Calories: 193 | ||
Calories from Fat: 68 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 264.4mg | 81 % | |
Sodium 280.7mg | 10 % | |
Potassium 308.1mg | 8 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 14.1g | ||
Protein 16.2g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 193
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