Eggplant and Tomato Tower with Basil and Pecorino

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Eggplant and Tomato Tower with Basil and Pecorino
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
154
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie154 cal.(7 %)
Protein6 g(6 %)
Fat12 g(10 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.8 mg(15 %)
Vitamin K9.7 μg(16 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate53 μg(18 %)
Pantothenic acid0.6 mg(10 %)
Biotin4.3 μg(10 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C20 mg(21 %)
Potassium382 mg(10 %)
Calcium205 mg(21 %)
Magnesium26 mg(9 %)
Iron0.9 mg(6 %)
Iodine14 μg(7 %)
Zinc1.1 mg(14 %)
Saturated fatty acids4.3 g
Uric acid27 mg
Cholesterol12 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
4 Tomatoes
1 small Eggplant
60 grams pecorino romano
Basil
olive oil
salt
peppers (from the mill)
How healthy are the main ingredients?
pecorino romanoTomatoEggplantBasilolive oilsalt

Preparation steps

1.

Rinse the tomatoes, remove the core and cut into slices. Only use the three middle slices, reserve the rest for another use.

2.

Rinse the eggplant and cut into thin slices. Heat the oil in a pan over medium-high heat. Saute the tomatoes and eggplants seperately until just cooked (but not browned) on both sides. Season with salt and pepper. Transfer to a plate lined with paper towels to drain.

3.

In another pan, fry the basil leaves in hot oil.  Transfer to a plate lined with paper towels to drain.

4.

Layer the tomatoes, eggplant, cheese and basil on a plate and serve immediately.

5.

Serve with white bread if desired.