Preheat the oven to 180C.
Cut the aubergines in half lengthwise. Score the flesh deeply but do not cut the skin.
Arrange in a shallow pan, skin side down.
Mix together the garlic, parsley, breadcrumbs, and half the olive oil.
Season and press the mixture into the scored aubergines. Drizzle over the rest of the oil and place in the oven until golden.
Remove from the oven, arrange the mozzarella on top, and return to the oven for a further 5 minutes or until the cheese has melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (49g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 133 (66%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 16.1mg||5 %|
|Sodium 375.5mg||13 %|
|Potassium 58.2mg||2 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 8.9g|
|Protein 7.9g||11 %|
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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: 202
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