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EatSmarter exclusive recipe

Eggplant Casserole

with Tomatoes, Parmesan and Mozzarella
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Eggplant Casserole

Eggplant Casserole - Typically Italian: A vegetarian classic with purple eggplant

Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
323
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie323 kcal(15 %)
Protein17 g(17 %)
Fat20 g(17 %)
Carbohydrates17 g(11 %)
Sugar added3 g(12 %)
Roughage8 g(27 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.2 μg(1 %)
Vitamin E4.5 mg(38 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.2 mg(52 %)
Vitamin B₆0.4 mg(29 %)
Folate103 μg(34 %)
Pantothenic acid1.5 mg(25 %)
Biotin13.7 μg(30 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C51 mg(54 %)
Potassium1,300 mg(33 %)
Calcium423 mg(42 %)
Magnesium83 mg(28 %)
Iron3.1 mg(21 %)
Iodine22 μg(11 %)
Zinc2.4 mg(30 %)
Saturated fatty acids8.5 g
Uric acid98 mg
Cholesterol27 mg
Development of this recipe:

Ingredients

for
4
servings
3
eggplants (900 grams)
3 ounces
1 bunch
Olive oil (for the baking dish)
1 pint
4 ounces
Preparation

Kitchen utensils

1 Casserole dish, 1 Cutting board, 1 Large knife, 1 Fine grater, 1 Sieve, 1 Slotted spatula, 1 Grill pan, 1 Tablespoon, 1 Oven rack

Preparation steps

1.
Eggplant Casserole preparation step 1

Rinse eggplant, wipe dry and cut into 1.5 cm (approximately 1/2 inch) thick slices. Lightly salt and let drain on paper towels for 10 minutes.

2.
Eggplant Casserole preparation step 2

Cook eggplant in a heated grill pan until browned on each side. Remove, season with pepper and set aside.

3.
Eggplant Casserole preparation step 3

Finely grate the Parmesan. Rinse basil, shake dry and pluck the leaves.

4.
Eggplant Casserole preparation step 4

Lightly grease a baking dish of about 1 liter (approximately 4 1/4 cup) volume. Set aside some tomato sauce for the top layer. Put a thin layer of tomato sauce in the dish and sprinkle with some grated cheese.

5.
Eggplant Casserole preparation step 5

Add a layer of eggplant slices on top and sprinkle with basil. Continue layering in this order to use all the ingredients.

6.
Eggplant Casserole preparation step 6

Top with the reserved tomato sauce and remaining Parmesan cheese.

7.
Eggplant Casserole preparation step 7

Tear mozzarella into small pieces and spread on the surface. Bake on the middle rack in a preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for about 30 minutes. Serve immediately.

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