Eggplant Parmesan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,150 mg | (29 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 4 small Eggplant
- 2 Tbsps olive oil
- 800 grams ripe Tomatoes
- 2 garlic cloves
- 4 sprigs rosemary
- 250 grams Mozzarella
- salt
- peppers
Preparation steps
Rinse eggplants, half crosswise and use spoon to scrape out flesh, leaving a border of about 1 cm (approximately 1/3 inch.) Sprinkle eggplant halves thickly with salt, let stand for 30 minutes, rinse in cold water and pat dry well.
Preheat oven to 200°C (approximately 400°F.)
Scald tomatoes, drain, flay, quarter, seed and finely chop flesh. Heat 1 tablespoon olive oil in saucepan and add tomatoes. Peel and press garlic and add to pan along with salt, pepper and 1/2 finely chopped rosemary.
Grease baking dish with remaining oil, put in eggplant halves and fill each eggplant with tomato sauce. Drain mozzarella, cut into slices and use to top eggplant. Garnish with remaining sprigs of rosemary, season with pepper and bake in oven about 20 minutes.
