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Eggplant and Tomato Bake

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Eggplant and Tomato Bake
466
calories
Calories
0
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easy
Difficulty
30 min.
Preparation
 • Ready in 1 hr
Ready in
Nutritions
Fat28.13 g
Saturated Fat Acids12.06 g
Protein27.18 g
Roughage11 g
Sugar added1.05 g
Calorie466
1 serving contains
Calories466
Protein/g27.18
Fat/g28.13
Saturated fatty acids/g12.06
Carbohydrates/g30.6
Added sugar/g1.05
Roughage/g11
Cholesterol/mg43.8
Vitamin A/mg211.51
Vitamin D/μg0.27
Vitamin E/mg1.65
Vitamin B₁/mg0.21
Vitamin B₂/mg0.33
Niacin/mg7.57
Vitamin B₆/mg0.46
Folate/μg100.34
Pantothenic acid/mg1.33
Biotin/μg5
Vitamin B₁₂/μg0.64
Vitamin C/mg23.23
Potassium/mg1,109.69
Calcium/mg782.86
Magnesium/mg85.56
Iron/mg1.57
Iodine/μg0.75
Zinc/mg2.24

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
5 cups
Eggplant (cut into 0.5 cm thick slices)
3 cups
chopped tomatoes (tin)
1
small onion
3 tablespoons
fresh ground peppers
1 teaspoon
1 teaspoon
oregano (dried)
2 teaspoons
Basil (dried)
1 ½ cups
½ cup
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Preparation steps

Step 1/6
Salt the aubergine slices and arrange on a plate. Peel the onion and dice very finely. Heat 1 tbsp oil in a pan, sweat the onions until translucent, then sprinkle with sugar and cook until lightly caramelised.
Step 2/6
Add the tomatoes. Season the sauce with oregano, basil, salt and pepper and simmer over a low heat for about 15 minutes.
Step 3/6
Meanwhile pat the aubergine slices dry with a piece of kitchen roll and brown lightly in oil, in batches.
Step 4/6
Take out of the pan and drain on kitchen roll. Drain the mozzarella and slice thinly. Then lay a layer of aubergine slices in a greased baking dish, add a layer of tomato sauce and sprinkle with 1 tbsp Parmesan.
Step 5/6
Continue in this way until all the aubergine slices are used up (use any remaining tomato sauce for another purpose).
Step 6/6
Cover with the mozzarella slices and sprinkle with the remaining Parmesan. Bake in an oven preheated to 200°C (180° fan) | 400F | gas 6 for about 30 minutes until golden and bubbling.

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