- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4-5
- Cooking methods: Oven
- Seasonality: Summer
- Energy 228.43 (Kcal)
- Carbohydrates 11.03 (g) of which sugars 5.51 (g)
- Proteins 11.52 (g)
- Fat 16.00 (g) of which saturated 7.31 (g)of which unsaturated 7.24 (g)
- Fibers 4.49 (g)
- Sodium 533.36 (mg)
Indicative values for a portion of 4 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 and Tips
You can use both ready-made pesto and homemade pesto, but do not exceed with the quantity because the dish might become too salty.
You can enrich the pie by adding slices of cooked ham to the layers.
If you prefer, you can let the eggplants drain with coarse salt before cooking them. I used white-skinned eggplants, which are sweet and do not require this step.
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