- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 1 pan
- Cooking methods: Oven
- Seasonality: Spring, Summer, and Fall
- Energy 469.85 (Kcal)
- Carbohydrates 62.13 (g) of which sugars 4.45 (g)
- Proteins 22.96 (g)
- Fat 15.91 (g) of which saturated 5.85 (g)of which unsaturated 4.88 (g)
- Fibers 4.86 (g)
- Sodium 800.34 (mg)
Indicative values for a portion of 200 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
Tips and Variations
If you want to prevent the speck from drying out too much (it shouldn’t because it’s covered by mozzarella and eggplants), you can add it after baking.
Adjust the amount of water based on the flour’s absorption, pouring it little by little. Generally, you need about 0.84-0.89 cups.
You can peel the eggplants to prevent the skin from becoming dry after cooking.
You can reduce the amount of yeast, increasing the rising time accordingly.
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