Eggplant Gratin
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
335
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 335 kcal | (16 %) | ||
| Protein | 7.7 g | (8 %) | ||
| Fat | 29.9 g | (26 %) | ||
| Carbohydrates | 9 g | (6 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 small Eggplant
- salt
- 1 onion
- 1 garlic clove
- 10 tablespoons olive oil
- 2 teaspoons Provencal Fresh herbs
- 1 large can, peeled tomato
- freshly ground pepper
- 50 grams freshly grated Parmesan
- fresh Fresh herbs (for garnish)
Preparation steps
1.
Rinse the eggplant and cut into slices. Lightly salt the eggplant slices and set aside for 15-20 minutes.
2.
Peel and finely chop the onion and garlic. Heat 2 tablespoons of olive oil. Saute the onion, garlic and provencal herbs. Add the tomatoes, crush finely and boil down into a thick, creamy sauce. Stir occasionally. Season with salt and pepper.
3.
Pat the eggplant slices dry. Saute in the remaining olive oil.
4.
Spread the eggplant slices in a baking dish. Pour the sauce on top. Sprinkle with parmesan. Preheat the oven to grill and bake until golden brown. Serve garnished with fresh herbs.
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