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Ingredients
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¼ cup butter
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⅓ cup onion, chopped
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2 tablespoons finely chopped flat-leaf parsley
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1 ¾ pounds tomatoes, sliced
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salt to taste
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1 ¼ cups grated Parmesan cheese, divided
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9 ounces sour cream
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2 eggs
Directions
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Melt butter in a skillet over medium-low heat and cook onion and parsley until soft, about 5 minutes.
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Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter.
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Spread out tomato slices in one layer in the casserole dish and season with salt. Distribute 1/2 of the onion mixture and 1/2 of the Parmesan cheese on top. Layer another row of tomato slices, season with salt, and sprinkle with remaining 1/2 of the onions. Finish with the final layer of tomatoes and season with salt.
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Whisk together sour cream, eggs, and salt and spread over tomatoes. Sprinkle with remaining Parmesan cheese.
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Bake in the preheated oven until set and lightly browned, about 30 minutes.
Nutrition Facts (per serving)
419 | Calories |
35g | Fat |
13g | Carbs |
17g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 419 | |
% Daily Value * | |
Total Fat 35g | 44% |
Saturated Fat 21g | 104% |
Cholesterol 163mg | 54% |
Sodium 579mg | 25% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 3g | 10% |
Total Sugars 6g | |
Protein 17g | 33% |
Vitamin C 29mg | 33% |
Calcium 392mg | 30% |
Iron 1mg | 7% |
Potassium 656mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.