Eggplant Piccata with Vegetable-tomato Sauce

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Eggplant Piccata with Vegetable-tomato Sauce
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Health Score:
93 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
439
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie439 cal.(21 %)
Protein19 g(19 %)
Fat31 g(27 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.9 μg(10 %)
Vitamin E14.7 mg(123 %)
Vitamin K25.3 μg(42 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.4 mg(53 %)
Vitamin B₆0.5 mg(36 %)
Folate157 μg(52 %)
Pantothenic acid1.9 mg(32 %)
Biotin24.3 μg(54 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C97 mg(102 %)
Potassium867 mg(22 %)
Calcium419 mg(42 %)
Magnesium70 mg(23 %)
Iron3 mg(20 %)
Iodine12 μg(6 %)
Zinc3.1 mg(39 %)
Saturated fatty acids8.6 g
Uric acid65 mg
Cholesterol239 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
150 grams Zucchini
1 onion
1 garlic clove
1 Red Bell pepper
1 sprig rosemary
7 Tbsps vegetable oil
500 milliliters pureed Tomatoes
salt
freshly ground pepper
100 grams pickled paprika
4 eggs
60 grams Cornmeal
100 grams grated Emmentaler cheese
Nutmeg
500 grams Eggplant
How healthy are the main ingredients?
TomatoEggplantZucchiniEmmentaler cheeserosemaryonion
Preparation

Kitchen utensils

1 Knife, 1 Pot, 1 Sieve, 1 Baking sheet, 1 Skillet

Preparation steps

1.

Rinse the zucchini. Peel the onion. Dice both finely. Finely chop the garlic. Cut the bell peppers into quarters, remove seeds and white membrane, rinse and finely chop. Pluck off the rosemary leaves and chop finely. Add 1 tablespoon of oil into a saucepan. Cook the zucchini, onion, garlic, bell peppers and rosemary for 5 minutes. Deglaze with the tomato puree and season with salt and pepper. Cook covered for 15 minutes over low heat.

2.

Drain pickled peppers. Combine the eggs, cornmeal, cheese, salt and nutmeg and mix well. Cut the eggplant lengthwise into 4 rounds. Grease a baking sheet with 1 tablespoon of oil and place the eggplant slices next to eat other on the pan. Sprinkle eggplant with 1 tablespoon oil. Place under a preheated broiler, watching carefully, for 5 minutes. Season with salt and pepper on both sides. Place a slice of pickled pepper on each slice of eggplant and cover with another slice of eggplant and cover with the egg mixture.

3.

Heat 4 tablespoons oil in a nonstick skillet. Fry the eggplant piccata for 5 minutes over medium heat. Drain well on paper towels. Serve with the tomato sauce.