Eggplant with Mozzarella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 853 mg | (21 %) | ||
| Calcium | 335 mg | (34 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 261 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 2 Eggplant
- salt
- 6 Tomatoes
- 200 grams Mozzarella
- olive oil (for sautéing)
- 2 Tbsps chopped fresh Basil
- coarsely ground peppers
- 1 garlic clove
- 350 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 3 eggs
- 50 grams grated Parmesan
- 50 grams breadcrumbs
Preparation steps
Rinse the eggplant and trim the ends. Cut the eggplant into 0.5 cm (approximately 1/4 inch) thick slices, sprinkle with salt and let stand for about 30 minutes to release the water. Rinse the tomatoes, remove the stem end and slice. Slice the mozzarella.
Pat the eggplant dry and saute, in batches, in hot oil on both sides 3-4 minutes until golden brown. Rmove and drain on paper towels. Layer the mozzarella and tomato slices alternately with the chopped basil leaves in a casserole dish. Season with pepper.
Preheat the oven to 180°C (approximately 350°F) (fan). Peel and chop the garlic. Mix the garlic with the cream and crème fraîche, stir in the eggs, season with salt and pepper and pour the over the vegetables. Mix the Parmesan with the breadcrumbs and sprinkle over the vegetables. Bake in the hot oven for about 30 minutes until golden brown.
