Aubergine Parmigiana with Mozzarella and Basil
58 min 1 serving 830 kcal · 47 g proteinLevel: Expert
The nutritionist's note
Salting then grilling instead of frying saves roughly 200 kcal per portion with no loss to the dish. Aubergine is a sponge: fried, it triples its fat load.
Ingredients
1 serving
- aubergines450 g
- mozzarella180 g
- grated parmesan50 g
- tomato sauce250 g
- olive oil20 g
- fresh basil12 g
Method
- 1
Salt the aubergine slices for 20 minutes to draw out water, then pat dry.
- 2
Brush them with the olive oil (20 g) and grill for 4 minutes per side instead of frying.
- 3
Layer aubergine, tomato sauce, mozzarella, parmesan and basil leaves (12 g) in a dish.
- 4
Bake for 30 minutes at 190 °C and rest for 8 minutes before serving.
Nutrition facts
per serving
| Energy | 830 kcal |
|---|---|
| Protein | 47 g |
| Carbohydrates | 42 g |
| Fat | 52 g |
| Fibre | 14 g |
| Iron | 4 mg |
| Vitamin B12 | 3 µg |
Potential allergens
- lactose
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