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Lighter & Easier Eggplant Parmesan
50 Min.Für 4Nutri-Score B€€
B
50 Min.
50 Min.Lighter & Easier Eggplant Parmesan
rezept von
Pamela Salzman
@pamela_salzman
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
eggplant (sliced into thin rounds)Obst & Gemüse2 Stücke
jarred tomato sauce (or homemade fresh tomato sauce)Vorräte500 g
mozzarella (shredded or sliced)Milchprodukte200 g
Parmesan (grated)Milchprodukte50 g
bread crumbsBackwaren40 g
olive oil (for brushing the eggplant)Vorräte20 ml
saltGewürze3 g
pro Portion
Nährwerte
193kcal
- Kohlenhydrate
- 15 g
- Eiweiß
- 10 g
- Fett
- 11 g
was Sie verwenden
Utensilien
Backofen
Backblech
Auflaufform
Backpinsel
Schritt für Schritt
Zubereitung
- Schritt 1
Roast the eggplant
- Slice the eggplant into thin rounds and brush with olive oil.
- Season with salt and spread on a baking tray.
- Roast until tender and lightly golden.
- Schritt 2
Layer the casserole
- Spread a little tomato sauce in the bottom of a baking dish.
- Alternate layers of roasted eggplant slices and tomato sauce.
- Schritt 3
Top and bake
- Top the casserole with mozzarella, Parmesan and bread crumbs.
- Bake until the cheese is melted and the top is golden.
- Schritt 4
Rest and serve
- Let the casserole rest for a few minutes before slicing and serving.