Eggplant Layer

Name: Eggplant Layer
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 large Eggplant; 6 Tbsps olive oil; 1 medium onion (finely chopped); 1 clove garlic cloves (crushed); 0.25 tsp dried chili peppers; 2 cups canned Tomatoes (chopped); 1 tsp dried oregano; 1 cup fresh Mozzarella (sliced); 0.5 cup Parmesan (grated); fresh Basil (to garnish); salt; freshly ground peppers

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Health Score:

97 / 100

Difficulty:

moderate

Difficulty

Preparation:

1 hr 10 min.

Preparation

Calories:

270

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	270 cal.	(13 %)
Protein	13 g	(13 %)
Fat	20 g	(17 %)
Carbohydrates	9 g	(6 %)
Sugar added	0 g	(0 %)
Roughage	3.3 g	(11 %)

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more nutritional values

Vitamin A	0.2 mg	(25 %)
Vitamin D	0.1 μg	(1 %)
Vitamin E	2.6 mg	(22 %)
Vitamin K	14.4 μg	(24 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.3 mg	(27 %)
Niacin	4 mg	(33 %)
Vitamin B₆	0.2 mg	(14 %)
Folate	84 μg	(28 %)
Pantothenic acid	1 mg	(17 %)
Biotin	8.8 μg	(20 %)
Vitamin B₁₂	1.4 μg	(47 %)
Vitamin C	24 mg	(25 %)
Potassium	582 mg	(15 %)
Calcium	179 mg	(18 %)
Magnesium	40 mg	(13 %)
Iron	1.2 mg	(8 %)
Iodine	20 μg	(10 %)
Zinc	1 mg	(13 %)
Saturated fatty acids	5.3 g
Uric acid	48 mg
Cholesterol	13 mg
Complete sugar	8 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 2 large Eggplant; 6 Tbsps olive oil; 1 medium onion (finely chopped); 1 clove garlic cloves (crushed); ¼ tsp dried chili peppers; 2 cups canned Tomatoes (chopped); 1 tsp dried oregano; 1 cup fresh Mozzarella (sliced); ½ cup Parmesan (grated); fresh Basil (to garnish); salt; freshly ground peppers

How healthy are the main ingredients?

Tomato Mozzarella olive oil Parmesan garlic clove oregano

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Preparation

Kitchen utensils

1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Sieve, 1 Salad spinner

Preparation steps

Cut the aubergines lengthwise into slices 1 cm | 1/3" thick. Place in a colander, sprinkle liberally with salt and leave to drain for 30 minutes.

Meanwhile, make the tomato sauce: Heat 2 tbsp oil in a pan and gently fry the onion for about 5 minutes until translucent. Add the garlic and fry for another 2 minutes. Add the tomatoes, chilli and oregano and cook over a very gentle heat for 25 minutes, stirring occasionally to prevent burning. Season with salt.

Heat the oven to 200°C (180° fan) 400F, gas 6.

Rinse the aubergine slices under running water and pat dry with kitchen paper. Heat the remaining oil in a wide pan and gently fry the aubergine slices in batches until golden brown; you may need to add more oil. Drain on kitchen paper.

Layer the aubergine slices, tomato sauce and sliced mozzarella in an ovenproof dish 25 cm x 20 cm | 10" x 8 ", finishing with a layer of tomato sauce.

Sprinkle the Parmesan over the top and bake for approx. 20 minutes or until lightly browned. Garnish with basil.

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