Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 4 x Eggplants
- 1 Tbsp. Oil Parmesan, grated (quantity according to taste and dietary wishes. I guess you could uses fatfree parmesan, but to me it is an oxymoron) Tomato sauce Pepper to taste
Direcciones
- Prepare and steam the eggplants as described above. Fry in the oil, in a nonstick pan, till golden brown (takes a good 20 minutes.). In a deep ovenproof dish, layer alternately tomato sauce, eggplants, pepper and parmesan, ending with a parmesan layer. Bake in a moderately warm oven for 1/2 hour
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1483g | |
| Calories 356 | |
| Calories from Fat 24 | 7% |
| Total Fat 2.82g | 4% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 3413mg | 98% |
| Total Carbs 84.58g | 23% |
| Dietary Fiber 50.5g | 168% |
| Sugars 34.87g | 23% |
| Protein 14.99g | 24% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
