Eggplant Slices with Tomatoes and Mozzarella
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
5118
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 5,118 cal. | (244 %) | ||
| Protein | 586 g | (598 %) | ||
| Fat | 222 g | (191 %) | ||
| Carbohydrates | 161 g | (107 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 11.9 mg | (1,082 %) | ||
| Niacin | 135 mg | (1,125 %) | ||
| Vitamin B₆ | 3.1 mg | (221 %) | ||
| Folate | 771 μg | (257 %) | ||
| Pantothenic acid | 27.4 mg | (457 %) | ||
| Biotin | 304.3 μg | (676 %) | ||
| Vitamin B₁₂ | 94.6 μg | (3,153 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 4,709 mg | (118 %) | ||
| Calcium | 4,491 mg | (449 %) | ||
| Magnesium | 415 mg | (138 %) | ||
| Iron | 15.5 mg | (103 %) | ||
| Iodine | 941 μg | (471 %) | ||
| Zinc | 24.7 mg | (309 %) | ||
| Saturated fatty acids | 123 g | |||
| Uric acid | 507 mg | |||
| Cholesterol | 545 mg | |||
| Complete sugar | 160 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat the oven to 220°C (approximately 425°F).
2.
Rinse the eggplant, cut off the stem and cut into slices. Sprinkle with salt and let stand for about 20 minutes. Pat dry and fry on both sides until golden brown in a hot pan with 2 tablespoons oil. Remove, drain on paper towels and place on a parchment paper-lined baking sheet. Rinse tomatoes, remove the stems and cut mozzarella into slices. Top each eggplant slice with tomato slices, a slice of salami and mozzarella. Season with pepper and bake until golden brown in a preheated oven. Serve garnished with basil.
