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Gennaro Contaldo’s Baked Aubergine Rolls
DELICIOUS MAGAZINE10Ingredients
45Minutes
420Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 aubergine (large, cut lengthways into 6 slices about 5mm thick)
- 2 Tbsp. plain flour
- 2 free range eggs (lightly beaten and seasoned with salt and pepper)
- olive oil (for shallow-frying)
- 40 grams Parmesan (or vegetarian alternative, grated)
- 18 fresh basil leaves (large, plus extra to serve)
- 300 grams mozzarella (drained and roughly sliced)
- 4 Tbsp. extra virgin olive oil
- 1 small onion (finely chopped)
- 400 grams plum tomatoes
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol135mg45% |
| Sodium540mg23% |
| Potassium530mg15% |
| Protein21g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A25% |
| Vitamin C20% |
| Calcium45% |
| Iron4% |
* 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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