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Eggplant gratin with parmesan (D)

Vegetarian Gratin
Course: Main course
Preparation: 20 minutes
Cooking: 30 minutes
Cost per serving: 1,19 €
Energy: 296 kcal / serving
Nutritional score:

Instructions

  • 1.   Peel the eggplants. Fry the shallots in olive oil then add the eggplant and a little water to prevent it from burning. Add the garlic in small pieces.
  • 2.   After a good half hour of cooking, mix concentrated and tomato sauce, then add the parmesan.
  • 3.   Pour everything into a gratin dish and add a layer of grated cheese.
  • 4.   Bake in a hot oven (thermostat 7/210 ° C), until well browned, then serve hot!

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Ingredients for servings

  • 2 eggplants
  • 100 g of parmesan cheese
  • 200 g of tomato puree
  • 100 g of grated cheese
  • 2 shallots
  • 1 garlic clove
  • 1 tablespoon of olive oil
  • 1 pinch of mixed herbs
  • salt (according to taste)
  • pepper (according to taste)

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    296 kcal
    15 %
  • Matières grasses
    19,25 g
    28 %
  • dont saturés
    10,03 g
    50 %
  • Glucides
    9,14 g
    4 %
  • dont sucres
    6,88 g
    8 %
  • Protéines
    18,66 g
    37 %
  • Fibres
    5,72 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.