Filter
Reset
Sort ByRelevance
AMULHERN
Eggplant with paprika and mozzarella
Italian dish with lots of vegetables! Eggplant, paprika and mozzarella with Italian herbs, chili and olive oil from the oven.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the aubergines into slices of about 3/4 cm thick, sprinkle with salt and leave them for about 15 minutes. Cut the peppers and mozzarella into small pieces. Finely chop the Italian herbs.
-
Mix the paprika with mozzarella, Italian herbs and salt and chili pepper to taste.
-
Dab the eggplant slices dry with a paper towel and brush them with oil on both sides. Heat a frying pan with non-stick coating. Put a layer of eggplant slices in the pan and fry them for 3 minutes on medium heat.
-
Fry all the aubergine slices.
-
Spread the eggplant slices on the baking sheet. Let the slices overlap slightly.
-
Preheat the oven to 225 ° C. Spoon the paprika-mozzarella mixture over the aubergines. Put the baking sheet in the middle of the oven and let the cheese melt in about 15 minutes and the dish warm up.
-
Delicious with spaghetti with fresh pasta sauce napolitana.
-
25 minMain dishpenne, olive oil, Catalan sausages, lemon, black olives, fresh parsley,pasta with sausages, olives and lemon -
55 minMain dishfrozen spinach, Red onion, traditional olive oil, medium sized egg, self-raising flour, Turkish yogurt, raisins,spinach yogurt pie -
55 minMain dishcrumbly potato, peanut oil, chicory, Red pepper, dark brown sugar, vinegar, pork sausage,homemade fries with bratwurst -
65 minMain dishleeks, winter carrot, canned corn, traditional olive oil, shawarma meat, medium sized egg, tap water, oven dish mix for leek, potato slices,vegetable casserole with shoarma meat
Nutrition
330Calories
Sodium39% DV940mg
Fat40% DV26g
Protein38% DV19g
Carbs2% DV5g
Fiber12% DV3g
Loved it