Eggplant Baked With Tomato Recipe

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Ingredients:

Serving

Directions:

Cut eggplants into 1cm slices length ways, then generously sprinkle sliced eggplant with salt and place on a clean tea towel, turning after 30 minutes and repeating on the other side, then rise and dry.
Heat oil in a pan and fry in batches until lightly browned on both sides.
In a baking dish, arrange layers of eggplant, mozzarella and tomato sauce, then top with parmesan and basil.
Bake at 180Â°C until warmed through and parmesan on top has lightly browned.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	380.38 Kcal (1593 kJ)
Calories from fat	130.5 Kcal
		% Daily Value*
Total Fat	14.5g	22%
Cholesterol	53mg	18%
Sodium	1145.23mg	48%
Potassium	1014.05mg	22%
Total Carbs	26.5g	9%
Sugars	16.16g	65%
Dietary Fiber	11.78g	47%
Protein	38.91g	78%
Vitamin C	13.5mg	22%
Iron	0.5mg	3%
Calcium	1070.6mg	107%

Amount Per 100 g
Calories	77.51 Kcal (325 kJ)
Calories from fat	26.59 Kcal
		% Daily Value*
Total Fat	2.95g	22%
Cholesterol	10.8mg	18%
Sodium	233.37mg	48%
Potassium	206.64mg	22%
Total Carbs	5.4g	9%
Sugars	3.29g	65%
Dietary Fiber	2.4g	47%
Protein	7.93g	78%
Vitamin C	2.7mg	22%
Iron	0.1mg	3%
Calcium	218.2mg	107%

* 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.

Tastes

salty
savory
bitter
sweet

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