Eggplant and Tomato Gratin with Bocconcini

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Eggplant and Tomato Gratin with Bocconcini
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
1816
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie1,816 cal.(86 %)
Protein73 g(74 %)
Fat147 g(127 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage18.4 g(61 %)
Vitamin A2.2 mg(275 %)
Vitamin D10.4 μg(52 %)
Vitamin E11.1 mg(93 %)
Vitamin K54.5 μg(91 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂2.1 mg(191 %)
Niacin24 mg(200 %)
Vitamin B₆1.4 mg(100 %)
Folate595 μg(198 %)
Pantothenic acid7.9 mg(132 %)
Biotin88.2 μg(196 %)
Vitamin B₁₂7.3 μg(243 %)
Vitamin C121 mg(127 %)
Potassium3,542 mg(89 %)
Calcium1,521 mg(152 %)
Magnesium262 mg(87 %)
Iron9.4 mg(63 %)
Iodine81 μg(41 %)
Zinc10.3 mg(129 %)
Saturated fatty acids78.2 g
Uric acid260 mg
Cholesterol1,161 mg
Complete sugar45 g

Ingredients

for
1
Ingredients
3 Eggplant
1 Tbsp olive oil
2 garlic cloves
4 Tomatoes
2 Bocconcini (each 125 grams)
2 onions
4 eggs
250 milliliters Whipped cream
salt
freshly ground peppers
2 sprigs oregano (leaves)
100 grams grated Gouda
How healthy are the main ingredients?
Whipped creamGoudaolive oiloreganoEggplantgarlic clove

Preparation steps

1.

Preheat the oven at 200°C (approximately 400°F).

2.

Rinse the eggplant, cut off the ends and cut into 1 cm (approximately 1/2-inch) thick slices. In a pan, heat the oil and fry the eggplant slices about 1 minute on each side. Remove from pan and place on a paper towel to drain.

3.

Meanwhile, peel the garlic and dice finely. Rinse tomatoes, remove the stems and cut into slices. Drain the bocconcini and cut into slices. Peel the onions and cut into slices. Layer vegetables with the bocconcini in the casserole dish. Beat the eggs with the cream and season with pepper, salt and diced garlic. Pour the egg mixture over the vegetables and sprinkle with cheese. Bake gratin in preheated oven for 35-40 minutes. Serve hot.