- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
- Energy 401.36 (Kcal)
- Carbohydrates 41.86 (g) of which sugars 7.20 (g)
- Proteins 21.46 (g)
- Fat 17.65 (g) of which saturated 9.39 (g)of which unsaturated 5.37 (g)
- Fibers 8.43 (g)
- Sodium 678.50 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes
You can fry the eggplants in plenty of oil instead of sautéing them in a pan. If you use long eggplants or if you don’t like the slightly bitter taste, you can first sprinkle them with coarse salt and let them drain their water.
You can substitute mozzarella with provola or scamorza. Instead of Parmesan, you can use pecorino or aged caciocavallo.
You can use any short pasta of semolina, as long as it holds up well during cooking.
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