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Eggplant (Aubergine) Almost Parmigiano Recipe

Eggplant (Aubergine) Almost Parmigiano Recipe

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Ingredients:

Serving

4 medium eggplants , sliced crosswise into 7 . 5 mm slices
light olive oil
mozzarella cheese, sliced
basil pesto (your own or bottled )
tomato puree (your own or favourite bottled)
virgin olive oil
balsamic vinegar
1 sprig basil

Directions:

Preheat oven to 200dC.
Heat oil in a large pan until almost smoking and cook eggplant in 3 or 4 lots until golden on both sides.
Drain well in kitchen towel.
On a lightly oiled baking tray, reform the eggplants into a stack, putting a little pesto, tomato puree& cheese between the slices.
Rest for 15 minutes to develop the flavours and then put in the oven for 15 minutes.
Place eggplant on 4 plates, sprinkle with oil and balsamic and garnish with basil.
If you want to make it really fancy put some pesto and tomato purée in a couple of squeeze bottles and make an attractive pattern on the plate with a little of each.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	114.53 Kcal (480 kJ)
Calories from fat	0.01 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	9.17mg	0%
Potassium	1049.19mg	22%
Total Carbs	27.48g	9%
Sugars	18.32g	73%
Dietary Fiber	13.74g	55%
Protein	4.58g	9%
Vitamin C	9.2mg	15%
Calcium	41.4mg	4%

Amount Per 100 g
Calories	25 Kcal (105 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2mg	0%
Potassium	229.02mg	22%
Total Carbs	6g	9%
Sugars	4g	73%
Dietary Fiber	3g	55%
Protein	1g	9%
Vitamin C	2mg	15%
Calcium	9mg	4%

* 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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