Eggplant with Mozzarella

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Eggplant with Mozzarella
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
611
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie611 cal.(29 %)
Protein22 g(22 %)
Fat49 g(42 %)
Carbohydrates22 g(15 %)
Sugar added0 g(0 %)
Roughage4.4 g(15 %)
Vitamin A0.7 mg(88 %)
Vitamin D2.3 μg(12 %)
Vitamin E3.6 mg(30 %)
Vitamin K16.5 μg(28 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.6 mg(55 %)
Niacin6.5 mg(54 %)
Vitamin B₆0.3 mg(21 %)
Folate136 μg(45 %)
Pantothenic acid2.2 mg(37 %)
Biotin23.3 μg(52 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C32 mg(34 %)
Potassium853 mg(21 %)
Calcium335 mg(34 %)
Magnesium61 mg(20 %)
Iron2.2 mg(15 %)
Iodine30 μg(15 %)
Zinc2.3 mg(29 %)
Saturated fatty acids24.7 g
Uric acid61 mg
Cholesterol261 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
2 Eggplant
salt
6 Tomatoes
200 grams Mozzarella
olive oil (for sautéing)
2 Tbsps chopped fresh Basil
coarsely ground peppers
1 garlic clove
350 milliliters Whipped cream
2 Tbsps Crème fraiche
3 eggs
50 grams grated Parmesan
50 grams breadcrumbs
How healthy are the main ingredients?
Whipped creamMozzarellaParmesanBasilEggplantsalt

Preparation steps

1.

Rinse the eggplant and trim the ends. Cut the eggplant into 0.5 cm (approximately 1/4 inch) thick slices, sprinkle with salt and let stand for about 30 minutes to release the water. Rinse the tomatoes, remove the stem end and slice. Slice the mozzarella.

2.

Pat the eggplant dry and saute, in batches, in hot oil on both sides 3-4 minutes until golden brown. Rmove and drain on paper towels. Layer the mozzarella and tomato slices alternately with the chopped basil leaves in a casserole dish. Season with pepper.

3.

Preheat the oven to 180°C (approximately 350°F) (fan). Peel and chop the garlic. Mix the garlic with the cream and crème fraîche, stir in the eggs, season with salt and pepper and pour the over the vegetables. Mix the Parmesan with the breadcrumbs and sprinkle over the vegetables. Bake in the hot oven for about 30 minutes until golden brown.

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