Nutritional Info

Nutrition Facts

Serving Size 1 (24g)

Calories 181
Calories from Fat 167 (92%)
Amount Per Serving %DIV
Total Fat 18.6g 29%
Saturated Fat 2.2g 11%
Monounsaturated Fat 11.5g
Polyunsaturated Fat 4.9g
Trans Fat 0.0g
Cholesterol 4mg 1%
Sodium 68.8mg 3%
Potassium 10.3mg 0%
Total Carbohydrate 0.5g 0%
Dietary Fiber 0.1g 0%
Sugars 0.1g
Protein 1.7g 3%

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Recipe Description
This creamy vegetable gratin is an excellent accompaniment to lamb. It also makes a tasty vegetarian main course when served with pasta.
Prep time
15 min
Cook time
32 min
Ready In
47 min


Serves Tool

Serves To:USMetric
6   fresh thyme leaves, to garnish
2   eggs, beaten
2 Clove(clv)  garlic, peeled and roughly chopped
6   plum tomatoes, sliced
1/2 Cup(c)  light olive oil, for frying
2   medium eggplants
1 Pinch(pn)  salt, to taste
4 Tablespoon(T)  parmesan cheese, freshly grated
9 Ounce(oz)  mascarpone cheese
1 Pinch(pn)  pepper, to taste


Preheat the oven to 400° F. In a saucepan, heat the mascarpone cheese for 1 to 2 minutes until smooth. Stir in half the Parmesan cheese and season well. Set aside. Thinly slice the eggplants. Pour enough oil into a large nonstick frying pan to cover the base. Heat until the oil is very hot, then add a layer of eggplant slices. You will need to cook the eggplant in 2 batches. Fry over a moderate heat until golden brown on both sides, turning once. Remove with a slotted spoon and drain on paper towel. Repeat with the remaining eggplant slices, adding more oil, if necessary. Arrange alternate layers of eggplant and tomato in a greased ovenproof dish. Sprinkle a little garlic, a little salt, and plenty of pepper in between each layer. Beat the eggs into the cheese sauce, then slowly pour over the eggplant and tomato. Sprinkle the remaining cheese over the top. Bake for 20 minutes, or until the topping is golden and bubbling. Garnish with thyme leaves and serve hot.

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