Eggplant Parmigiana
Nutritional values
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 28.3 μg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,109 mg | (28 %) | ||
| Calcium | 291 mg | (29 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 1 kilogram medium sized Eggplant
- salt
- 3 scoops Mozzarella (375 grams)
- 2 Tbsps finely chopped Basil
- 1 lg can peeled Tomatoes (800 grams)
- freshly ground peppers
- 3 Tbsps Pastry flour
- 10 Tbsps olive oil
- 50 grams grated Parmesan
Preparation steps
Rinse eggplant and cut lengthwise into 1 cm (approximately 1/3 inch) thick slices. Sprinkle with a little salt and let sit for 15 minutes.
Drain mozzarella and cut into thin slices. Cut tomatoes into small pieces.
Season tomatoes with basil, salt and pepper. Meanwhile, pat the eggplant with paper towels to remove excess water, season with pepper and sprinkle both sides with flour. Press the flour onto the eggplant slightly and fry in portions in hot oil until brown on both sides. Remove from heat and keep warm.
In a large greased casserole, layer eggplant, tomatoes and mozzarella until all of the ingredients have been used. Sprinkle parmesan on top and drizzle with the remaining oil. Bake the parmigiana in a preheated oven until golden brown, about 30 minutes. Remove and serve.
