Directions:
- Preheat the oven to 200°C.
- Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
- Drain well on paper towels.
- Heat a little oil in a large non-stick pan and gently sauté onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
- Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
- Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
- Serve with a simple green salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 437.86 Kcal (1833 kJ) | ||
| Calories from fat | 104.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.56g | 18% | |
|---|---|---|---|
| Cholesterol | 136.19mg | 45% | |
| Sodium | 863.33mg | 36% | |
| Potassium | 1131.74mg | 24% | |
| Total Carbs | 44.03g | 15% | |
| Sugars | 19.66g | 79% | |
| Dietary Fiber | 12.23g | 49% | |
| Protein | 30.65g | 61% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 1.9mg | 11% | |
| Calcium | 697.3mg | 70% | |
| Amount Per 100 g | |||
| Calories | 69.89 Kcal (293 kJ) | ||
| Calories from fat | 16.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 18% | |
|---|---|---|---|
| Cholesterol | 21.74mg | 45% | |
| Sodium | 137.81mg | 36% | |
| Potassium | 180.65mg | 24% | |
| Total Carbs | 7.03g | 15% | |
| Sugars | 3.14g | 79% | |
| Dietary Fiber | 1.95g | 49% | |
| Protein | 4.89g | 61% | |
| Vitamin C | 1.7mg | 17% | |
| Iron | 0.3mg | 11% | |
| Calcium | 111.3mg | 70% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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