Eggplant and Mozzarella Towers

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Eggplant and Mozzarella Towers
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
343
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie343 cal.(16 %)
Protein15 g(15 %)
Fat29 g(25 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.9 mg(16 %)
Vitamin K8.4 μg(14 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.1 mg(7 %)
Folate54 μg(18 %)
Pantothenic acid0.3 mg(5 %)
Biotin1.2 μg(3 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C8 mg(8 %)
Potassium356 mg(9 %)
Calcium309 mg(31 %)
Magnesium33 mg(11 %)
Iron0.8 mg(5 %)
Iodine114 μg(57 %)
Zinc2.2 mg(28 %)
Saturated fatty acids12.6 g
Uric acid33 mg
Cholesterol49 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
2 slim Eggplant (each 200 grams)
2 Tbsps Sage (finely chopped)
2 garlic cloves
5 Tbsps olive oil
salt
peppers
2 Tbsps balsamic vinegar
300 grams Buffalo mozzarella
How healthy are the main ingredients?
olive oilSageEggplantgarlic clovesalt

Preparation steps

1.

Preheat the oven to 270°C (approximately 520°F) or broil. Rinse the eggplant, cut into 1 cm (approximately 1/2 inch) thick slices and season with salt. Lay juxtaposed on a baking sheet lined with aluminum foil and sprinkle with sage. Peel the garlic, chop very finely, mix with 3 tablespoons oil, season with pepper and drizzle over the vegetable slices. Broil 3-7 minutes in the oven on the second rack from the top.

2.

Meanwhile, drain the mozzarella and cut into slices. Remove eggplant from oven and drizzle with vinegar. Immediately while hot, alternate layers of eggplant and cheese in towers on warmed plates, garnish with pepper and sage and serve drizzled with oil.

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