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
- 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.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
