Eggplant Gratin With Ricotta Custard

SFCHRONICLE.COM
13Ingredients
105Minutes
550Calories

Ingredients

US|METRIC
  • 10 tablespoons extra virgin olive oil
  • 2 pounds eggplant (such as Italian, graffiti or globe varieties, cut lengthwise into ½-inch thick planks)
  • kosher salt
  • freshly ground black pepper
  • 1 1/2 pounds summer squash (or zucchini, cut into ¾-inch cubes)
  • 1 pound yellow onions (peeled and finely diced)
  • 5 cloves garlic (minced)
  • 30 ounces diced tomatoes
  • 3 sprigs basil (or 2 tablespoons prepared basil pesto)
  • 1 cup whole milk ricotta
  • 1 cup plain whole milk yogurt
  • 3/4 cup pecorino romano (grated, or Parmigiano Reggiano)
  • 2 large eggs
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    NutritionView More

    550Calories
    Sodium23% DV560mg
    Fat58% DV38g
    Protein43% DV22g
    Carbs11% DV32g
    Fiber36% DV9g
    Calories550Calories from Fat340
    % DAILY VALUE
    Total Fat38g58%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol125mg42%
    Sodium560mg23%
    Potassium1170mg33%
    Protein22g43%
    Calories from Fat340
    % DAILY VALUE
    Total Carbohydrate32g11%
    Dietary Fiber9g36%
    Sugars15g30%
    Vitamin A35%
    Vitamin C80%
    Calcium50%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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