- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 362.26 (Kcal)
- Carbohydrates 34.97 (g) of which sugars 8.92 (g)
- Proteins 15.81 (g)
- Fat 18.71 (g) of which saturated 3.84 (g)of which unsaturated 2.43 (g)
- Fibers 4.44 (g)
- Sodium 647.63 (mg)
Indicative values for a portion of 325 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
Storage
The baked pasta with eggplants can be stored in the fridge for 2 days.
I recommend reheating it before consuming.
You can freeze the pasta before gratinating it.
Tips
You can enrich the gratin pasta with eggplants by adding basil leaves both in the cream of stracchino and eggplants and as a decoration on the pasta’s surface after cooking.
Instead of stracchino, you can use goat cheese, crescenza, fresh spreadable cheese, robiola, etc.
You can enrich the dish by adding Taggiasca olives.
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