Italian-style snack
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Peel the eggplant, cut into circles, 5-7 mm thick.
Step 2:
Fry in vegetable oil on both sides.
Step 3:
Meanwhile, chop the tomatoes. Also circles.
Step 4:
Grate the mozzarella on a coarse grater.
Step 5:
Grease the baking dish with oil, put the tomato sauce (this time it was sweet and sour), spread a layer of fried eggplants with tomato mugs on it. Add salt, pepper, sprinkle with crushed garlic and dried herbs to your taste (oregano, thyme, rosemary). I had my own basil.
Step 6:
Pour out half of the grated mozzarella. Put another layer of vegetables, season and sprinkle with the rest of the cheese.
Step 7:
Bake in a well-heated oven until the cheese crust turns golden brown.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Mozzarella - 280 kcal/100g
- Hot tomato sauce - 99 kcal/100g