Eggplant and Tomato Gratin with Bocconcini
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 1,816 cal. | (86 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 147 g | (127 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.4 g | (61 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 10.4 μg | (52 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin K | 54.5 μg | (91 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 595 μg | (198 %) | ||
| Pantothenic acid | 7.9 mg | (132 %) | ||
| Biotin | 88.2 μg | (196 %) | ||
| Vitamin B₁₂ | 7.3 μg | (243 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 3,542 mg | (89 %) | ||
| Calcium | 1,521 mg | (152 %) | ||
| Magnesium | 262 mg | (87 %) | ||
| Iron | 9.4 mg | (63 %) | ||
| Iodine | 81 μg | (41 %) | ||
| Zinc | 10.3 mg | (129 %) | ||
| Saturated fatty acids | 78.2 g | |||
| Uric acid | 260 mg | |||
| Cholesterol | 1,161 mg | |||
| Complete sugar | 45 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
