Eggplant with Tomatoes and Basil
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 20 min.
Ready in
Calories:
308
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 473 mg | (12 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps vegetable oil
- 1 large Eggplant (peeled and cut into thick slices)
- 3 eggs (beaten)
- 2 cups dry breadcrumbs (seasoned)
- 2 cups cherry Tomatoes
- ½ cup fresh Basil (washed)
Preparation steps
1.
Heat oil in a large skillet over medium-high heat.
2.
Dip eggplant slices first into beaten egg, then into bread crumbs, coating evenly. Add slices to hot pan. Fry for 2-3 minutes per side.
3.
Add tomatoes and saute until soft and until eggplant is golden brown and crispy.
4.
Remove eggplant from pan and drain on paper towel.
5.
Serve immediately with tomatoes and fresh basil leaves.
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