Eggplant-Polenta Towers with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 520 mg | (13 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 7 g |
Preparation steps
Cut eggplant into thick slices, place in a dish, season generously with salt and allow to sit until all the water is released, about 30 minutes.
Rinse the eggplant and pat dry with a paper towel. Heat 2 tablespoons of the olive oil in a skillet. Sear the eggplant until golden.
Cut the polenta into thick slices. If necessary, use a glass to trim into uniform circles. Heat the remaining olive oil in a skillet. Sear the polenta rounds until golden on both sides.
Grease a baking dish with 1 tablespoon of the olive oil. Slice the mozzarella. Rinse 1 tomato and slice. Alternately stack the eggplant, polenta and mozzarella into towers and place in the baking dish. Top each tower with a tomato slice. Top each with the remaining mozzarella and season with pepper to taste. Bake in a 175°C (approximately 350°F) oven for 10 minutes.
For the tomato sauce: Blanch the remaining tomatoes and rinse with cold water. Remove core and peel the tomatoes. Place in a pot and simmer until saucy. Season with salt and pepper to taste.
For serving: Divide the towers between plates. Spread the tomato sauce around the towers. Drizzle with olive oil and garnish with basil.
