BAKED VEGETABLES (TURLU FURNO)

Baked Vegetables (Turlu Furno) image

Provided by superblondieno2

Categories Potato

Time 1h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

Previous Next

3 small eggplants, peeled, cut into 1/4 inch slices
3 medium potatoes, peeled, cut in wedges
5 medium zucchini, cut into 1/4 inch slices
1 tablespoon fresh dill, chopped
1 tablespoon parsley, chopped
1/4 cup olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
pepper
1 1/2 cups broth
1 tablespoon fresh breadcrumb
3 tablespoons parmesan cheese, grated
3 medium tomatoes, peeled, cut in wedges

Steps:

Butter a large baking dish; set aside.
Sprinkle both sides of eggplant slices with salt; let stand 1 hour. Rinse and pat dry with paper towels. In buttered dish, arrange eggplant slices, potatoes, zucchini, dill and parsley.
Preheat oven to 350°F
Heat oil in a medium skillet. Add onion and garlic, saute until transparent. stir into eggplant mixture. Stir in salt, pepper, and broth.
Cover and bake 45 minutes.
In a small bowl, combine breadcrumbs and 1 Tbsp cheese. After baking eggplant mixture 45 minutes, stir tomatoes and crumb mixture into vegetable mixture. Bake 15 minutes longer or until tomatoes are cooked.
Sprinkle with remaining cheese. Serve hot.

Nutrition Facts : Calories 439.4, Fat 16.5, SaturatedFat 3, Cholesterol 3.6, Sodium 627.1, Carbohydrate 68.2, Fiber 21.8, Sugar 19.4, Protein 13.6