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Aubergine Disc Gratin

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Aubergine Disc Gratin
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
527
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie527 kcal(25 %)
Protein19.77 g(20 %)
Fat41.15 g(35 %)
Carbohydrates24.26 g(16 %)
Sugar added0 g(0 %)
Roughage8.76 g(29 %)
Vitamin A110.64 mg(13,830 %)
Vitamin D0 μg(0 %)
Vitamin E2.26 mg(19 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.17 mg(15 %)
Niacin4.64 mg(39 %)
Vitamin B₆0.31 mg(22 %)
Folate66.56 μg(22 %)
Pantothenic acid0.87 mg(15 %)
Biotin1.01 μg(2 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C13.51 mg(14 %)
Potassium986.9 mg(25 %)
Calcium456.28 mg(46 %)
Magnesium56.4 mg(19 %)
Iron1.9 mg(13 %)
Zinc0.78 mg(10 %)
Saturated fatty acids11.02 g
Cholesterol34.63 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
Eggplant (washed and trimmed)
salt (to taste)
8 tablespoons
4
Anchovy fillet (rinsed and finely chopped)
8 tablespoons
freshly ground Black pepper (to taste)
8 ounces
fresh mozzarella cheese (sliced)
1 handful
fresh Basil leaves (washed and dried)

Preparation steps

1.
Slice the eggplant into rounds 1/2-inch in diameter. Sprinkle with salt to draw out the water; let rest for 10 minutes. Rinse the eggplant and dry well with paper towels.
2.
Preheat oven to 180°C | 350F | gas 4.
3.
Heat the olive oil in a skillet over medium heat. Place the eggplant slices in a single layer in the skillet and fry on both sides until golden brown. Repeat the process until all the slices are cooked.
4.
In a small bowl, combine the chopped anchovies, tomato paste, and pepper. Place a dollop of the tomato paste mixture on each slice of eggplant and spread evenly to the edges.
5.
Place the eggplant slices in an ovenproof dish. Place a slice of mozzarella cheese over the tomato mixture. Bake for about 15 or 20 minutes or until bubbly.
6.
Remove from oven and garnish with basil leaves. Serve.