Pasta Gratin with Eggplant
Pasta Gratin with Eggplant - This tastes good for the whole family.
Healthy, because
Even smarter
Nutritional values
Low in calories, eggplant is rich in fiber, which can lower cholesterol and promote bowel motility.
It's best to use whole-wheat pasta if you can get some, because it contains even more fiber, making you feel fuller longer.
(Percentage of daily recommendation)
| Calorie | 667 cal. | (32 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 16.7 μg | (28 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 905 mg | (23 %) | ||
| Calcium | 317 mg | (32 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 98 μg | (49 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 30 ozs Pasta shell (Shell noodles)
- salt
- 1 onion
- 2 garlic cloves
- 3 Tomatoes
- 1 Eggplant
- 3 Tbsps olive oil
- 28 ozs chopped Tomatoes (can)
- peppers
- 9 ozs Mozzarella (2 balls)
- 1 bunch Basil
- 4 ozs ham
Preparation steps
Cook pasta according to package directions in plenty of boiling salted water so that it is still very firm to the bite. Drain and leave to drain.
Meanwhile, peel and chop the onion and garlic. Clean, wash and chop the tomatoes. Clean, wash and chop the eggplant.
Heat oil in a saucepan. Sauté onion and garlic in it for about 2 minutes over medium heat. Add the diced eggplant and sauté for about 5 minutes. Then add all the tomatoes and cook over low heat for about 10 minutes. Add salt and pepper.
While the sauce is cooking, dice the mozzarella. Wash basil, shake dry, pluck leaves and cut into small pieces. Cut ham into thin strips.
Fill pasta with 1 tablespoon of vegetable sauce at a time. Spread remaining sauce in 4 small baking dishes and place noodles with opening facing up. Sprinkle pasta with basil, spread mozzarella cubes and ham strips over pasta. Bake pasta in preheated oven at 350 °F for about 15 minutes so that the cheese has melted.
