Low-Carb Dinner

Eggplant Tower with Tomato and Zucchini

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(2 votes)
Eggplant Tower with Tomato and Zucchini
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Health Score:
95 / 100
25 min.
ready in 1 hr 30 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The aubergine provides plenty of potassium and thus helps to maintain a balanced fluid balance. And the fruit vegetable can do even more: the bitter substances it contains stimulate digestion by supporting the production of digestive juices. The secondary plant substances from basil can protect the body's cells from damage caused by free radicals - in addition, essential oils and tannins help with digestive problems such as flatulence or stomach pressure.

Stacking the eggplant towers is not for you? Then you can prepare this dish more simply! Simply layer the ingredients in a casserole dish and bake with the cheese.

1 each contains
(Percentage of daily recommendation)
Calorie339 cal.(16 %)
Protein17 g(17 %)
Fat25 g(22 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.7 mg(31 %)
Vitamin K30.9 μg(52 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.4 mg(29 %)
Folate103 μg(34 %)
Pantothenic acid1.3 mg(22 %)
Biotin12.1 μg(27 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C49 mg(52 %)
Potassium842 mg(21 %)
Calcium268 mg(27 %)
Magnesium65 mg(22 %)
Iron2.5 mg(17 %)
Iodine28 μg(14 %)
Zinc1.6 mg(20 %)
Saturated fatty acids6.1 g
Uric acid80 mg
Cholesterol17 mg
Complete sugar11 g


2 Eggplant
2 Zucchini
400 grams Tomatoes
2 sprigs Basil
1 sprig rosemary
7 Tbsps olive oil
peppers (peppercorn)
2 scoops Mozzarella (125 grams)
50 grams shaved Parmesan
How healthy are the main ingredients?
TomatoMozzarellaolive oilBasilrosemaryEggplant

Preparation steps


Rinse and slice the eggplant, salt the slices, and let it sit for about 30 minutes. Pat dry with paper towels. Rinse and diagonally slice the zucchini. Remove the stems from the tomatoes, then place them in boiling water for about 30 seconds. Rinse them with cold water, then remove the skin and chop.


Rinse the basil, shake dry and cut the leaves into strips. Rinse the rosemary and pluck the leaves from the sprig.


In a pan, heat 1 tablespoon of olive oil. Place the tomatoes and basil in the pan for about 5 minutes, stirring constantly. Heat 3 tablespoons olive oil in a pan and fry the eggplant slices for about 4 minutes. Season with pepper.


Heat the remaining olive oil in a pan and fry the zucchini slices and for about 5 minutes. Turn occasionally. Add salt and pepper. Drain the vegetables on paper towels. Preheat the oven to 180°C (approximately 350°F).


Slice the mozzarella. Alternately layer the eggplant, mozzarella, zucchini and tomatoes. Sprinkle rosemary on each layer of mozzarella. Place in the oven au gratin for about 15 minutes. To serve, top off with Parmesan shavings.