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Baked Aubergine with Cheese and Tomato
ANTONIO CARLUCCIO12Ingredients
65Minutes
410Calories
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Ingredients
US|METRIC
8 SERVINGS
- 4 eggplant (large, weighing altogether 1.1 - 1.2kg, about 2 1/2 lb)
- plain flour (for coating)
- 4 eggs
- olive oil (Plenty of)
- 300 grams fontina cheese (sliced)
- 115 grams Parmesan cheese (freshly grated)
- salt
- pepper
- 4 Tbsp. olive oil
- 1 garlic cloves (chopped)
- 800 grams plum tomatoes (cans peeled, chopped in the can)
- 10 fresh basil leaves (torn)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol160mg53% |
| Sodium670mg28% |
| Potassium960mg27% |
| Protein22g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber10g40% |
| Sugars10g |
| Vitamin A30% |
| Vitamin C30% |
| Calcium45% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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