Eggplant and Tomato Bake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,114 mg | (28 %) | ||
| Calcium | 306 mg | (31 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 1 kilogram Eggplant
- salt
- 1 handful Basil
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 800 grams canned Tomatoes
- freshly ground peppers
- 2 tsps dried oregano
- 2 scoops Mozzarella 125 grams (approximately 4 ounces)
- 60 grams pecorino romano
- olive oil (for the pan)
Preparation steps
Rinse the eggplants and cut lengthwise into 1.5 cm slices (approximately 1/2 inch). Sprinkle with salt and soak for about 30 minutes in water.
Rinse the basil, shake dry, pluck the leaves from the stems, set some aside for garnish and cut the rest into strips. Peel the onion and garlic and chop finely. Heat the oil and fry the onion and garlic until translucent. Add the tomatoes. Season with salt, pepper, oregano and basil. Simmer for 25 minutes until it thickens.
Preheat the oven to 220°C (approximately 430°F). Pat the eggplant dry and place on parchment-lined baking sheets. Cook for 15-20 minutes, turning once.
Meanwhile, slice the mozzarella and grate the pecorino.
Oil a baking dish. Put in a layer of eggplant, then some tomato sauce, then mozzarella. Continue layering in the same way, then sprinkle pecorino on top. Cover with foil and cook for 35 minutes. Remove the foil after about 17 minutes.
Serve garnished with basil, hot or cold as desired.
