Baked Eggplants with Tomato Sauce
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
193
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 19.1 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,127 mg | (28 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Eggplant
- salt
- olive oil (for cooking and the pan)
- freshly ground peppers
- 2 fresh garlic cloves
- 1 tsp dried oregano
- 800 grams crushed Tomatoes
- 1 Tbsp balsamic vinegar
- 1 generous pinch sugar
- 120 grams grated Mozzarella
- Basil (for garnishing)
Preparation steps
1.
Rinse and par dry eggplants and cut lengthwise into 1 cm thick slices (approximatley 1/2 inch). Season with salt and let stand for about 10 minutes. Pat dry and arrange on an ovenproof oiled grilled pan. Roast under a hot broiler for about 1 minute per side, watching carefully. Place on a plate, season with salt and pepper and let cool.
2.
Oil baking pan (or 4 serving ramekins).
3.
Crush peeled garlic in a bowl. Add oregano and tomatoes and season with salt, pepper, vinegar and sugar.
4.
Layer eggplant slices and tomato sauce in a baking pan, sprinkle with cheese and bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes or until golden brown.
5.
Garnish with basil and serve.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
