Aubergine and Mozzarella Bake
Aubergine and Mozzarella bake based on the dish Petto di pollo alla parmigiana featured in The Italian Diet recipe book by Gino Dacampo.
|
Ingredients |
Quantities |
Calories |
| Eggplant, raw |
2 |
eggp |
(≈1.096g) |
263 |
kcal |
| Oil, olive, salad or cooking |
4 |
tabl |
(≈54g) |
477 |
kcal |
| Vegetarian fillets |
100 |
g |
|
290 |
kcal |
| Onions, raw |
1 |
larg |
(≈150g) |
60 |
kcal |
| Tomatoes, red, ripe, canned, packed in tomato juice |
1 |
can |
(≈190g) |
32 |
kcal |
| Bread crumbs, dry, grated, plain |
60 |
g |
|
237 |
kcal |
| Cheese, mozzarella, whole milk |
400 |
g |
|
1.200 |
kcal |
| Spices, oregano, dried |
2 |
tsp, |
(≈2g) |
5 |
kcal |
| Salt, table |
3 |
dash |
(≈1g) |
0 |
kcal |
|
Recipe for 6 servings |
Total recipe |
Per serving |
Daily Value |
| Calories |
2.565 | kcal |
428 | kcal |
21,4 | % |
| Fat |
167 | g |
28 | g |
39,8 | % |
| Carbohydrate |
146 | g |
24 | g |
9,0 | % |
| Protein |
134 | g |
22 | g |
44,7 | % |
