Mozzarella, Tomato and Eggplant stacks
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 526 mg | (13 %) | ||
| Calcium | 265 mg | (27 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 96 μg | (48 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 7 g |
Preparation steps
Preheat the oven to 200°C (approximately 390°F). Rinse the eggplant, remove the stem, and slice crosswise. Place in a bowl of well-salted cold water and let stand 20 minutes. Squeeze the eggplant to remove excess water and seeds and pat dry with paper towels. Heat 4 tablespoons oil in a skillet and saute the eggplant slices over medium heat until golden brown on both sides. Drain on paper towels and season with salt and pepper. Rinse, core and slice the tomatoes.
Cut mozzarella into slices. Make alternating stacks of eggplant, tomato and mozzarella slices and basil leaves. Season with salt and pepper and drizzle with a little balsamic vinegar and olive oil. Place in a greased baking dish and bake until the cheese has melted and the stacks are hot, about 15 minutes.
Serve garnished with basil.