Directions:
- Preheat the griller.
- Combine the lemon juice and olive oil and brush it on the eggplant slices.
- Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
- Preheat the oven to 180C degrees.
- In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
- In another bowl combine the parmesan and breadcrumbs.
- Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
- Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
- Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
- Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
- Serve with salad and crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.56 Kcal (936 kJ) | ||
| Calories from fat | 102.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.38g | 18% | |
|---|---|---|---|
| Cholesterol | 29.23mg | 10% | |
| Sodium | 381.27mg | 16% | |
| Potassium | 378.67mg | 8% | |
| Total Carbs | 16.4g | 5% | |
| Sugars | 6.12g | 24% | |
| Dietary Fiber | 4.76g | 19% | |
| Protein | 14.71g | 29% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 0.8mg | 4% | |
| Calcium | 375.9mg | 38% | |
| Amount Per 100 g | |||
| Calories | 99.5 Kcal (417 kJ) | ||
| Calories from fat | 45.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.07g | 18% | |
|---|---|---|---|
| Cholesterol | 13.01mg | 10% | |
| Sodium | 169.69mg | 16% | |
| Potassium | 168.54mg | 8% | |
| Total Carbs | 7.3g | 5% | |
| Sugars | 2.72g | 24% | |
| Dietary Fiber | 2.12g | 19% | |
| Protein | 6.55g | 29% | |
| Vitamin C | 2.5mg | 9% | |
| Iron | 0.3mg | 4% | |
| Calcium | 167.3mg | 38% | |
* 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.
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