Hoofdgerecht
Lighter & Easier Eggplant Parmesan
50 minVoor 4Nutri-Score B€€
B
50 min
50 minLighter & Easier Eggplant Parmesan
recept van
Pamela Salzman
@pamela_salzman
1 recept
1 import
0 keer gekookt
wat u nodig heeft
Ingrediënten
eggplant (sliced into thin rounds)Groente en fruit2 stukken
jarred tomato sauce (or homemade fresh tomato sauce)Voorraadkast500 g
mozzarella (shredded or sliced)Zuivel200 g
Parmesan (grated)Zuivel50 g
bread crumbsBakkerij40 g
olive oil (for brushing the eggplant)Voorraadkast20 ml
saltKruiden en specerijen3 g
per portie
Voedingswaarden
193kcal
- Koolhydraten
- 15 g
- Eiwitten
- 10 g
- Vetten
- 11 g
wat u gebruikt
Keukengerei
Oven
Bakplaat
Ovenschaal
Bakkwast
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Top and bake
- Top the casserole with mozzarella, Parmesan and bread crumbs.
- Bake until the cheese is melted and the top is golden.
- Stap 4
Rest and serve
- Let the casserole rest for a few minutes before slicing and serving.