Melanzane Parmigiana Recipe

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Ingredients:

Serving

4 -5 aubergines ( eggplants)
500 g chopped fresh tomatoes (seeded and de-skinned )
1/2 bunch fresh basil
50 g parmesan cheese
100 g mozzarella cheese
2 eggs
1 dash olive oil

Directions:

Cut Aubergines into slices.
Salt the Aubergine slices for about an hour and then dry off.
In the meantime, cook up the tomatoes, oil and basil with a dash of salt and pepper to taste.
When the tomatoes are cooked, pass them through a sieve to strain out into a paste (I sometimes leave this bit out and have the 'bitty' tomato sauce).
Fry the aubergine slices until they start to brown and pat them with kitchen paper to remove the excess oil.
Whisk the eggs.
Dot butter on the bottom of the oven dish
Layer the aubergine with tomato sauce, mozzerella, parmesan and a thin covering of the egg until it is all used up.
Put a layer of the whisked egg on the top (it just has to be a little).
Cook in the oven at about 200C for 30mins.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	138.78 Kcal (581 kJ)
Calories from fat	49.62 Kcal
		% Daily Value*
Total Fat	5.51g	8%
Cholesterol	94.84mg	32%
Sodium	423.49mg	18%
Potassium	364.79mg	8%
Total Carbs	6.6g	2%
Sugars	4.13g	17%
Dietary Fiber	1.75g	7%
Protein	16.61g	33%
Vitamin C	17.5mg	29%
Iron	0.6mg	3%
Calcium	413.2mg	41%

Amount Per 100 g
Calories	75.17 Kcal (315 kJ)
Calories from fat	26.88 Kcal
		% Daily Value*
Total Fat	2.99g	8%
Cholesterol	51.37mg	32%
Sodium	229.38mg	18%
Potassium	197.59mg	8%
Total Carbs	3.57g	2%
Sugars	2.23g	17%
Dietary Fiber	0.95g	7%
Protein	9g	33%
Vitamin C	9.5mg	29%
Iron	0.3mg	3%
Calcium	223.8mg	41%

* 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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