Tomato and Eggplant Gratin
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
424
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 506 mg | (13 %) | ||
| Calcium | 289 mg | (29 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Eggplant
- 1 garlic clove
- 6 firm Tomatoes
- salt
- freshly ground peppers
- 5 Tbsps olive oil
- 1 Tbsp herbes de Provence
- 80 grams Parmesan (freshly grated)
- 100 grams Mozzarella (grated)
- 3 Tbsps butter
- vegetable oil (for the pan)
- marjoram (for garnishing)
Preparation steps
1.
Rinse and dry eggplant, cut into slices, season with salt and let rest for at least 15 minutes. Rinse and dry tomatoes, remove stems and cut into slices. Rinse eeggplant slices and pat dry. Heat oil in a pan and cook eggplants slices, few at a time, until golden brown.
2.
Layer tomato and eggplant slices in a baking dish, sprinkling cheese (more Parmesan, less mozzarella) between the layers, season with salt and pepper. Sprinkle with remaining cheese and dot with butter flakes. Bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes. Garnish with marjoram and serve hot.
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