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Eggplant (Aubergine) Casserole Recipe

Eggplant (Aubergine) Casserole Recipe

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Ingredients:

Serving

Directions:

Cut eggplant into slices, lengthwise. Place slices into a strainer and sprinkle with sea salt. Place a weight on the eggplant slices and let drain for 30 minutes or so.
Prepare sauce. Place chopped onion and oil in a heavy pan and saute. Add chopped tomatoes, salt and pepper to taste. Cook sauce until it thickens.
Wash and dry eggplants slices.
Whisk eggs in a bowl, add a pinch of salt. Dip eggplant slices in egg and cover with breadcrumbs. Heat oil in a pan and fry eggplant slices until brown on both sides. drain eggplant slices on paper towel.
In an oven dish, arrange eggplant slices in layers. Add sauce, basil leaves and grated cheese between each layer.
Cover the top layer with sauce, basil leaves and grated cheese.
Place dish in a 220 degrees celsius pre heated oven and cook for 20 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	167.04 Kcal (699 kJ)
Calories from fat	57.3 Kcal
		% Daily Value*
Total Fat	6.37g	10%
Cholesterol	94.34mg	31%
Sodium	334.26mg	14%
Potassium	824.76mg	18%
Total Carbs	19.7g	7%
Sugars	12.85g	51%
Dietary Fiber	7.8g	31%
Protein	10.55g	21%
Vitamin C	23.4mg	39%
Iron	0.4mg	2%
Calcium	174.1mg	17%

Amount Per 100 g
Calories	43.16 Kcal (181 kJ)
Calories from fat	14.81 Kcal
		% Daily Value*
Total Fat	1.65g	10%
Cholesterol	24.38mg	31%
Sodium	86.37mg	14%
Potassium	213.12mg	18%
Total Carbs	5.09g	7%
Sugars	3.32g	51%
Dietary Fiber	2.02g	31%
Protein	2.73g	21%
Vitamin C	6.1mg	39%
Iron	0.1mg	2%
Calcium	45mg	17%

* 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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