The Italian classic: floured, fried eggplant slices layered with basil tomato sauce, mozzarella and Parmesan and baked. Vegetarian and a source of protein.
Ingredients
Instructions
- 1
Slice the eggplants lengthwise 1 cm thick, sprinkle with 5 g of the salt and leave for 30 minutes; pat dry with paper towels.
- 2
For the sauce, cook the finely chopped onion in the olive oil for 5 minutes and the minced garlic for 1 minute; add the canned tomatoes and remaining salt and simmer on low heat for 15 minutes until thick. Tear in half the basil.
- 3
Dredge the eggplant slices in the flour and shake off the excess; fry in the sunflower oil in batches for 2-3 minutes per side until golden and drain on paper towels.
- 4
Preheat the oven to 190 °C and slice the mozzarella.
- 5
Spread a little sauce over the bottom of a medium baking dish, then make 3 layers of eggplant, sauce, mozzarella and Parmesan, finishing with sauce, mozzarella and Parmesan on top.
- 6
Bake for 30-35 minutes until bubbling and browned.
- 7
Rest for 15 minutes, scatter over the remaining basil leaves and cut into portions.
Nutrition
Per serving
| Calories | 571 kcal |
|---|---|
| Protein | 19 g |
| Carbs | 26 g |
| Fat | 44 g |
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