Composition / ingredients
Cooking method
1. We prepare the ingredients:
- vegetables (eggplant, zucchini, tomatoes) are washed and cut into circles (young zucchini do not have to be peeled), the thickness of the circles is about 60-70 mm. If the tomatoes are large, they can be cut into halves or quarters, and then cut into plates,
- peel the onion and garlic, cut the onion into half rings, garlic - finely, put in separate bowls (garlic can be passed through the press),
- bulgarian pepper is cut into strips proportionally with onions,
- parsley is washed, dried and chopped,
- both cheeses are three on a grater.
2. Heat a frying pan with two thirds of olive oil over medium heat, spread the onion and fry it for 10 minutes (until soft and golden), stirring.
3. Add Bulgarian pepper to the pan and cook everything together for 5 minutes.
4. Transfer the finished onion and pepper to the bottom of the baking dish.
5. Spread the crushed garlic evenly on top.
6. Then beautifully lay out the circles of vegetables, alternating them.
7. Sprinkle the future gratin with salt, chopped parsley, grated cheeses.
8. Pour the remaining olive oil around the perimeter of the gratin.
9. Cover the mold with foil, which must be pre-lubricated with a small amount of oil. This is necessary so that the melted cheese does not stick to it.
10. Place the mold in a preheated 180 degree oven for 40 minutes.
11. Remove the foil and cook for another 5-7 minutes to get a ruddy crust.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Zucchini - 16 kcal/100g
