Eggplant, Zucchini, Red Pepper, and Parmesan Torte recipes

Eggplant, Zucchini, Red Pepper, and Parmesan Torte recipes
15 Ingredients
  • 2 large onions (about 1 pound)
  • 1 garlic clove
  • about 1/2 cup olive oil
  • a 26- to 32-ounce container chopped tomatoes
  • 1 tablespoon finely chopped fresh sage leaves
  • 1 1/2 teaspoons finely chopped fresh thyme leaves
  • 2 large eggplants (about 2 1/2 pounds total)
  • 4 large zucchini (about 1 3/4 pounds total)
  • 4 large red bell peppers
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup heavy cream
  • 3 large eggs
  • 6 ounces freshly grated Parmigiano-Reggiano (about 2 cups)
Nutrition
631
32% daily value
7 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

68% 45

Saturated

95% 19

Trans

- 0

Monounsaturated

- 19

Polyunsaturated

- 3

Carbs

13% 40

Carbs (net)

- 27

Fiber

51% 13

Sugars

- 24

Sugars, added

- 0

Protein

47% 23

Cholesterol

53% 160

Sodium

22% 534

Calcium

56% 557

Magnesium

28% 119

Potassium

35% 1642

Iron

18% 3

Zinc

26% 3

Phosphorus

73% 510

Vitamin A

56% 505

Vitamin C

198% 178

Thiamin (B1)

30% 0

Riboflavin (B2)

53% 1

Niacin (B3)

26% 4

Vitamin B6

79% 1

Folate equivalent (total)

47% 188

Folate (food)

- 179

Folic acid

- 5

Vitamin B12

33% 1

Vitamin D

354% 53

Vitamin E

40% 6

Vitamin K

50% 60

Sugar alcohols

- 0

Water

- 683
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