Oven-baked Eggplant with Tomato Sauce and Mozzarella

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Oven-baked Eggplant with Tomato Sauce and Mozzarella
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
460
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie460 kcal(22 %)
Protein17.72 g(18 %)
Fat28.64 g(25 %)
Carbohydrates37.57 g(25 %)
Sugar added0 g(0 %)
Roughage16.38 g(55 %)
Vitamin A210.6 mg(26,325 %)
Vitamin D0 μg(0 %)
Vitamin E2.35 mg(20 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.23 mg(21 %)
Niacin5.29 mg(44 %)
Vitamin B₆0.57 mg(41 %)
Folate140.08 μg(47 %)
Pantothenic acid1.66 mg(28 %)
Biotin5.2 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C30.2 mg(32 %)
Potassium1,566.86 mg(39 %)
Calcium399.33 mg(40 %)
Magnesium91.21 mg(30 %)
Iron1.62 mg(11 %)
Zinc1.11 mg(14 %)
Saturated fatty acids11.01 g
Cholesterol44.64 mg

Ingredients

for
4
Ingredients
4 small Eggplant
salt
freshly ground peppers
4 tablespoons olive oil
1 garlic
120 grams pureed tomatoes
½ teaspoon dried oregano
250 grams Mozzarella
400 grams mini- Plum tomato
How healthy are the main ingredients?
Mozzarellatomatoolive oiloreganoEggplantsalt

Preparation steps

1.

Rinse, trim and halve eggplants lengthwise. Place in a bowl of salted water and let stand about 15 minutes. Rinse eggplant and pat dry. Season with salt and pepper. Heat 2 tablespoons oil in a grill pan over high heat. Add eggplant and cook until golden-brown, 3-4 minutes per side.

2.

Preheat oven to 200°C (approximately 400°F) convection.

3.

Peel garlic and press through a garlic press into a bowl. Add tomato puree and oregano and season with salt and pepper. Place eggplant pieces, cut-side up, on an oiled baking sheet. Drizzle with tomato sauce. Drain mozzarella and dice. Rinse, core and halve tomatoes. Sprinkle tomatoes and cheese on eggplant, season with salt and pepper, and drizzle with remaining oil. Bake about 15 minutes.

4.

Serve sprinkled with basil.