Mediterranean Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 31.7 μg | (53 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 24.1 μg | (54 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,270 mg | (32 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 213 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 stale White roll
- 2 medium sized Zucchini
- 1 small Eggplant
- salt
- 5 Tomatoes (beef tomatoes)
- 1 Tbsp olive oil
- 600 grams mixed Ground meat
- 2 eggs
- freshly ground peppers
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp sweet ground paprika
- olive oil (for the pan)
- 350 grams Mozzarella
Preparation steps
Soak the bread in a little water. Rinse the zucchini and eggplant. Remove the stems and slice. Sprinkle the eggplant slices with salt and set aside.
Rinse the tomatoes, remove the stems and cut into slices.
Preheat the oven to 200°C (approximately 400°F). Grease a baking dish with oil.
Squeeze the bread and mix with the ground meat and eggs. Knead with salt, pepper, oregano, thyme and paprika. Spread the meat in the baking dish and press firmly. Spread about 1/3 of the mozzarella on top. Pat the eggplant with a paper towel and alternately layer with the zucchini on the meat.
Cover with aluminum foil. Bake for about 40 minutes. Remove the aluminum foil. Spread the tomato slices and remaining mozzarella on the casserole. Bake for another 10 minutes, until golden brown.
Serve garnished with oregano.
