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.
