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Ingredientes
- 2 Tbsp. Vegetable oil
- 8 slc Aubergine, 1/2 inch thick
- 1 x Egg, lightly beaten Salt and pepper Pesto, to taste
- 8 slc Fresh mozzarella, 1/4 inch thick
- 4 whl fresh basil leaves
Direcciones
- Preheat the oven to 400 degrees. Heat the oil in a nonstick skillet. Dip the aubergine in egg and fry the aubergine for about 3 to 4 min a side or possibly till tender.
- Set the aubergine slices on a baking pan and season each slice with salt and pepper. Spread each slice of aubergine with pesto and top with a slice of mozzarella cheese. Bake for 5 min or possibly till the mozzarella melts.
- Set one aubergine slice on top of the other if you wish, to create more of a towering sandwich and garnish with fresh basil leaves.
- Yield: 2 dinner servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1633g | |
| Recipe makes 2 servings | |
| Calories 848 | |
| Calories from Fat 386 | 46% |
| Total Fat 43.94g | 55% |
| Saturated Fat 17.04g | 68% |
| Trans Fat 0.35g | |
| Cholesterol 183mg | 61% |
| Sodium 771mg | 32% |
| Potassium 3531mg | 101% |
| Total Carbs 87.25g | 23% |
| Dietary Fiber 50.5g | 168% |
| Sugars 36.21g | 24% |
| Protein 42.9g | 69% |
