Make the tomato sauce the night before and leave it to sit
Cut the Aubergines into circles (perpendicular to the Aubergines)
Fry the Aubergines in some olive oil till they go brown, use paper towel to get rid of some of the grease
Layer up: sauce, aubergine, mozzerella, pepper, parmesan
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (494g)|
|Recipe Makes: 1|
|Calories from Fat: 8 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 302.2mg||10 %|
|Potassium 1193.7mg||31 %|
|Total Carbohydrate 28g||8 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 12.3g|
|Protein 5.2g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 119
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