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Baked Eggplant Fan with Tomato and Mozzarella
45 Min.Für 2Nutri-Score B€€
B
45 Min.
45 Min.Baked Eggplant Fan with Tomato and Mozzarella
was Sie brauchen
Zutaten
eggplant (sliced fan-style, not all the way through)Obst & Gemüse2 Stücke
saltGewürze5 g
tomato (sliced)Obst & Gemüse2 Stücke
mozzarella (sliced)Milchprodukte200 g
pestoVorräte60 g
pro Portion
Nährwerte
355kcal
- Kohlenhydrate
- 23 g
- Eiweiß
- 19 g
- Fett
- 21 g
was Sie verwenden
Utensilien
Auflaufform
Backpinsel
Schritt für Schritt
Zubereitung
- Schritt 1
Salt the eggplant
- Slice the eggplant fan-style, keeping the base intact.
- Sprinkle with salt and leave to rest.
- Schritt 2
Prepare the filling
- Cut the tomato into slices.
- Cut the mozzarella into slices.
- Schritt 3
Rinse and dry
- Rinse the eggplant with cold water.
- Pat dry with paper towel.
- Schritt 4
Fill the layers
- Brush each slice with pesto.
- Insert tomato and mozzarella between the layers.
- Schritt 5
Bake
- Bake at 180 °C with top and bottom heat plus convection.
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