Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 eggplants, sliced (600g) Eggplant; 2 tins (800g) Tomatoes; torn (150g) Mozzarella; grated over the top (40g) Parmesan; a handful (15g) Basil

Recipes · Dinner · Recipe, Typed Supps

Roast the eggplant instead of frying it and the dish stops being a sponge for oil.

Allergens and patterns

Contains milk. Fits: Halal, Kosher, Keto, Gluten-free.

Ingredients

2 eggplants, sliced (600g) Eggplant — Roasted in slices. Fried, it will absorb as much oil as you give it and then ask for more.
2 tins (800g) Tomatoes — Reduced down to a thick sauce, or the bake comes out watery.
torn (150g) Mozzarella — Torn between the layers for calcium and stretch.
grated over the top (40g) Parmesan — The savoury crust, and a lot of calcium for the weight.
a handful (15g) Basil — Between the layers, and more on top after it comes out.

Nutrition per serving

Calories: 212.3 kcal
Protein: 14.3g
Carbohydrate: 9.9g
of which sugars: 8.9g
Fat: 11.3g
of which saturated: 7.3g
Fibre: 6.2g
Sodium: 314.6mg

Method

Roast the eggplant slices with a little oil at 200C for 20 minutes, turning once.
Reduce the tomatoes with garlic and salt until thick, about 20 minutes.
Layer eggplant, sauce, mozzarella and basil twice, finishing with parmesan.
Bake at 190C for 25 minutes and rest it ten before cutting.