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Melanzane
Italian melanzane with tomatoes, mozzarella and aubergine from the oven.
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Cut the aubergines lengthwise in slices of ½ cm thick. Cut the tomatoes and mozzarella into slices.
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Season the aubergine with pepper and salt and swirl through the flour.
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Heat each time a little oil in a frying pan with non-stick coating and fry the aubergine in parts on both sides in 4-5 min. Golden brown and almost done.
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Place a layer of eggplant in the oven dish. Cover with a layer of tomatoes. Repeat this.
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Pour the tomato sauce over it and place a layer of mozzarella on it.
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Grate the Grana Padano above the melanzane.
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Bake the melanzane in the middle of the oven for about 30 minutes. Garnish with the basil leaves.
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Nutrition
440Calories
Sodium33% DV800mg
Fat40% DV26g
Protein40% DV20g
Carbs10% DV29g
Fiber20% DV5g
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