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Eggplant parmigiana
Photo: Flickr.com user "Blue Lotus", CC BY 2.0 · source

Eggplant parmigiana

Ready in 45 min2 servings

570kcal · per serving
Protein28.8 g
Carbs43.6 g
Fat25.8 g
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Ingredients

  • 600 g Eggplant, roasted
  • 300 g Tomato sauce
  • 180 g Mozzarella
  • 6 g Fresh basil
  • 30 g Parmesan
  • 80 g Country bread

Steps

  1. Slice the eggplants and roast them on a tray at 200 °C for 20 min.
  2. Layer in a dish: tomato sauce, eggplant, mozzarella and basil, finishing with the parmesan.
  3. Bake at 190 °C for 20 min until bubbling, rest for 5 min and serve with the bread.

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