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Italian-style Eggplant

Vegetarian Italy Public
Course: Main course
Preparation time: 45 minutes
Cooking time: 15 minutes
Energy: 209 kcal / serving

Instructions

  • 1.   Wash the eggplants, cut off both ends, and slice them very thinly lengthwise.
  • 2.   Salt each slice and let them rest covered, to release the vegetable's juices.
  • 3.   Fry each slice in a large skillet and let them brown on each side. Season the tomato sauce with salt and pepper.
  • 4.   In the serving dish, layer the eggplant slices with a little sauce, fresh basil, and Parmesan cheese.
  • 5.   Repeat the layers, arranging the slices in a different direction each time to make serving easier.
  • 6.   Refrigerate, as this dish is served cold.

Ingredients for servings

  • 4 eggplants
  • 1 cup of tomato coulis
  • 1 handful of fresh basil
  • 1 bag of grated parmesan
  • 10 cl of olive oil
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    209 kcal
    10 %
  • Fat
    18,46 g
    26 %
  • of which saturated
    2,84 g
    14 %
  • Carbohydrates
    5,92 g
    2 %
  • of which sugar
    5,05 g
    6 %
  • Protein
    2,32 g
    5 %
  • Fibers
    4,84 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.