Eggplant Casserole
Eggplant Casserole - Typically Italian: A vegetarian classic with purple eggplant
Healthy, because
Even smarter
Nutritional values
Eggplant casserole provides plenty of potassium, which is beneficial for people with high blood pressure. The great advantage of eggplants is their secondary plant substances, especially flavonoids, which have a positive influence on the immune system and reduce the risk of cardiovascular diseases.
Instead of Parmesan you can also choose another hard cheese variety, such as Grana Padano. You can also extend the eggplant casserole with other vegetables such as zucchini.
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,300 mg | (33 %) | ||
| Calcium | 423 mg | (42 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 27 mg |
Ingredients
- Ingredients
- 3 Eggplant (32 oz)
- salt
- peppers
- 3 ozs Parmesan
- 1 bunch Basil
- olive oil (for the baking dish)
- 16 ozs spaghetti sauce (in a jar)
- 4 ozs Mozzarella
Kitchen utensils
Preparation steps
Rinse eggplant, wipe dry and cut into 1/2 inch thick slices. Lightly salt and let drain on paper towels for 10 minutes.
Cook eggplant in a heated grill pan until browned on each side. Remove, season with pepper and set aside.
Finely grate the Parmesan. Rinse basil, shake dry and pluck the leaves.
Lightly grease a baking dish of about 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.
Add a layer of eggplant slices on top and sprinkle with basil. Continue layering in this order to use all the ingredients.
Top with the reserved tomato sauce and remaining Parmesan cheese.
Tear the mozzarella into small pieces and spread on the surface.
Bake on the middle rack in a preheated oven at 350°F/convection 325°F for about 30 minutes. Serve immediately.
