- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 3-4
- Cooking methods: Stovetop
- Seasonality: Spring, Summer, and Fall
- Energy 171.31 (Kcal)
- Carbohydrates 10.04 (g) of which sugars 3.67 (g)
- Proteins 28.93 (g)
- Fat 2.59 (g) of which saturated 0.58 (g)of which unsaturated 0.79 (g)
- Fibers 3.85 (g)
- Sodium 151.85 (mg)
Indicative values for a portion of 8 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 instead of browning them in a little oil.
You can also use other parts of the chicken, adjusting the cooking times accordingly.
You can drain the eggplants with coarse salt before cooking them.
You can use peeled or fresh tomatoes instead of tomato sauce.
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