2094
Eggplant alla parmigiana
4.9
(2130)
60 min
0 kcal
tonpetitchef
Preparación de la receta
1
Cut the eggplant into slices, about half a centimeter wide, and salt them for 5 minutes.
2
Rinse well and bake until tender.
3
Meanwhile, chop the onion and fry it with a dash of EVOO for a couple of minutes.
4
Add the tomato to the sauce, season with salt and pepper and add the oregano. Let it cook for about 10 minutes. After this time, remove from the heat and add some basil leaves to taste, chopping them with your hands.
5
With the eggplants and sofrito ready, we start to assemble: we make a base layer of sofrito, one on top of the eggplant, followed by a little grated parmesan and pieces of mozzarella, and a last one of sofrito.
6
We finish assembling following the same order, leaving a last of Parmesan and mozzarella so that it is au gratin.
7
Bake for 20 to 30 minutes at 180°.
Ingredientes
2 raciones
2 raciones
Eggplant
400 gramos (aprox. 2 unidades)
Crushed tomato
400 gramos
Mozzarella cheese
125 gramos
Onion
50 gramos (aprox. ½ unidades)
Parmesan cheese
35 gramos
Extra virgin olive oil
15 gramos (aprox. 1 cucharada)
Basil
10 gramos (aprox. 10 hojas)
Oregano
10 gramos (aprox. 2 cucharaditas)
Black pepper
3 gramos (aprox. 1 cucharadita)
Salt
1 gramo (aprox. 1 cucharadita)
Ingredients
Steps
Calories
Ingredientes
2 raciones
2 raciones
Eggplant
400 gramos (aprox. 2 unidades)
Crushed tomato
400 gramos
Mozzarella cheese
125 gramos
Onion
50 gramos (aprox. ½ unidades)
Parmesan cheese
35 gramos
Extra virgin olive oil
15 gramos (aprox. 1 cucharada)
Basil
10 gramos (aprox. 10 hojas)
Oregano
10 gramos (aprox. 2 cucharaditas)
Black pepper
3 gramos (aprox. 1 cucharadita)
Salt
1 gramo (aprox. 1 cucharadita)
1
Cut the eggplant into slices, about half a centimeter wide, and salt them for 5 minutes.
2
Rinse well and bake until tender.
3
Meanwhile, chop the onion and fry it with a dash of EVOO for a couple of minutes.
4
Add the tomato to the sauce, season with salt and pepper and add the oregano. Let it cook for about 10 minutes. After this time, remove from the heat and add some basil leaves to taste, chopping them with your hands.
5
With the eggplants and sofrito ready, we start to assemble: we make a base layer of sofrito, one on top of the eggplant, followed by a little grated parmesan and pieces of mozzarella, and a last one of sofrito.
6
We finish assembling following the same order, leaving a last of Parmesan and mozzarella so that it is au gratin.
7
Bake for 20 to 30 minutes at 180°.
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Valoraciones
Etiquetas
Dinner
Dairy
Gluten free
Vegetarian
All
Meals
Vegetables
Salads and bowls
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