Eggplant Layer
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
270
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 582 mg | (15 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 large Eggplant
- 6 Tbsps olive oil
- 1 medium onion (finely chopped)
- 1 clove garlic cloves (crushed)
- ¼ tsp dried chili peppers
- 2 cups canned Tomatoes (chopped)
- 1 tsp dried oregano
- 1 cup fresh Mozzarella (sliced)
- ½ cup Parmesan (grated)
- fresh Basil (to garnish)
- salt
- freshly ground peppers
Preparation
Kitchen utensils
1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Sieve, 1 Salad spinner
Preparation steps
1.
Cut the aubergines lengthwise into slices 1 cm | 1/3" thick. Place in a colander, sprinkle liberally with salt and leave to drain for 30 minutes.
2.
Meanwhile, make the tomato sauce: Heat 2 tbsp oil in a pan and gently fry the onion for about 5 minutes until translucent. Add the garlic and fry for another 2 minutes. Add the tomatoes, chilli and oregano and cook over a very gentle heat for 25 minutes, stirring occasionally to prevent burning. Season with salt.
3.
Heat the oven to 200°C (180° fan) 400F, gas 6.
4.
Rinse the aubergine slices under running water and pat dry with kitchen paper. Heat the remaining oil in a wide pan and gently fry the aubergine slices in batches until golden brown; you may need to add more oil. Drain on kitchen paper.
5.
Layer the aubergine slices, tomato sauce and sliced mozzarella in an ovenproof dish 25 cm x 20 cm | 10" x 8 ", finishing with a layer of tomato sauce.
6.
Sprinkle the Parmesan over the top and bake for approx. 20 minutes or until lightly browned. Garnish with basil.
