- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4-6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 217.05 (Kcal)
- Carbohydrates 15.26 (g) of which sugars 5.06 (g)
- Proteins 12.98 (g)
- Fat 12.68 (g) of which saturated 6.90 (g)of which unsaturated 3.77 (g)
- Fibers 5.43 (g)
- Sodium 312.49 (mg)
Indicative values for a portion of 170 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
If you have leftovers, you can reheat them the next day, or freeze individual portions in suitable freezer containers.
You can replace mozzarella with provolone or another more flavorful melting cheese.
You can enrich the tomato sauce with chopped onion or other aromatic herbs.
I recommend slicing the eggplants with a slicer, to have evenly thick slices.
I usually use round eggplants, which are not particularly bitter. However, if you have different types of eggplants or if you find the bitter taste unpleasant, sprinkle the slices with coarse salt to remove some of the vegetable water.
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