Baked eggplant parmigiana with basil
A dinner for one: 600 kcal with 35 g of protein, 36 g of carbs and 37 g of fat, ready in 1 h 5 min.
- 1 h 5 min
- Dinner · 1 serving
- Mediterranean, Italian
- 600 kcal
Nutrition per serving
600 kcalEnergy: 23% protein, 23% carbs, 54% fat
- 35 gProtein
- 36 gCarbs
- 37 gFat
Fiber 14 gSugar 20 gSodium 1,840 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Dairy
Ingredients
For one serving.
- Eggplant2 (350 g)
- Olive oil1½ tbsp
- Tomato passata200 g
- Garlic1 clove
- Mozzarella80 g
- Parmesan15 g
- Basil5 g
Method
- Heat the oven to 200°C. Slice the eggplants lengthwise, brush with most of the oil and roast for 20 minutes, until soft and golden.
- Simmer the passata with the garlic, the rest of the oil and salt for 10 minutes.
- Layer eggplant, sauce, torn mozzarella and basil in a small dish, finishing with sauce and the parmesan.
- Bake for 25 minutes, until bubbling, and rest for 10 minutes before cutting.
Make ahead
Bake it a day ahead: it slices more neatly, and it freezes well.
Keeps well, so it works as tomorrow's lunch.
Freezes well.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
Coming soon to the App StoreIn testing now
Meal planning
