Eggplant and Pepper Lasagna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 41.9 μg | (70 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 210 mg | (221 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 335 mg | (34 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 16 g |
Preparation steps
Preheat the broiler.
Rinse the peppers, cut in half, remove the stems, seeds and pith and place, skin-side up, on an oiled baking sheet. Brush with oil and broil for about 10 minutes, until the skin blisters. Remove from the oven and let cool, covered with a damp tea towel.
Meanwhile, rinse the eggplants, trim and cut lengthwise into 5-6 mm (approximately 1/4 inch) thick slices. Season with salt and set aside for 10 minutes.
Peel the peppers.
Pat the eggplant dry. Working in batches, heat some oil in a large frying pan and sauté the eggplant until golden brown, around 2 minutes per side. Arrange on a serving plate.
Peel the onion and garlic and finely chop. Sweat in 1 tablespoon oil until translucent, add the tomatoes, smash lightly and simmer for about 15 minutes. Season with salt, sugar and pepper.
Preheat the oven to 200°C (approximately 400°F) convection.
Spread some tomato sauce over a baking dish. Add layers of eggplant, pepper, sauce and cheese, ending with a layer of cheese. Bake until golden brown, about 25 minutes. Remove from the oven, cut into slices and serve sprinkled with cheese.
