Eggplant Parmigiana
Italian bake – pan-fried eggplant instead of breaded.
Nutrition per serving
583kcal19.5 gCarbs16.4 gSugar31.8 gProtein39.2 gFat11.4 gFibre
Ingredients
- 600 g aubergine
- 400 g passata
- 200 g mozzarella
- 40 g Parmesan
- 25 g olive oil
- 8 g garlic
- 10 g herbs
- 5 g spices
Preparation
- Cut the eggplants into 1 cm slices, salt them, let them stand for 15 minutes and pat dry.
- Fry the slices in the olive oil in batches until golden (classically they would be breaded – not here).
- Mix the passata with the garlic, salt, pepper and basil.
- Layer the eggplant, tomato sauce and mozzarella, finish with the Parmesan and bake at 180 °C fan (356 °F) for 30 minutes.
Without breading and pasta, the Italian classic stays around 17 g of carbs per serving – the breading alone would add 20 g of starch.
Italian bake – pan-fried eggplant instead of breaded.
Ingredients
- 600 g aubergine
- 400 g passierte_tomaten
- 200 g mozzarella
- 40 g parmesan
- 25 g olivenoel
- 8 g knoblauch
- 10 g kraeuter
- 5 g gewuerze
Preparation
- Cut the eggplants into 1 cm slices, salt them, let them stand for 15 minutes and pat dry.
- Fry the slices in the olive oil in batches until golden (classically they would be breaded – not here).
- Mix the passata with the garlic, salt, pepper and basil.
- Layer the eggplant, tomato sauce and mozzarella, finish with the Parmesan and bake at 180 °C fan (356 °F) for 30 minutes.
Without breading and pasta, the Italian classic stays around 17 g of carbs per serving – the breading alone would add 20 g of starch.