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Ingredientes
- 6 x egg plants - slice off 1 section of skin, then slice first, lengthwise in 1/4" thick slices.
- 500 gm mozzarella - cut into large bite sized chunks
- 1 c. basil - roughly torn
- Â Â parmesan - grated
- Â Â salt
- Â Â frying oil
- Â Â Sauce
- 500 gm canned tomatoes - minced roughly
- Â Â extra virgin olive oil
- 1 x clove garlic
- 1 handf basil
- 1 pch salt
Direcciones
- Sauce method:To make sauce - brown garlic in oil, add in canned tomatoes, simmer for 20 min then add in basil and salt.
- Salt eggplant slices to draw out any bitterness. Rinse and gently squeeze dry.
- Fry in oil till golden brown, drain on absorbent paper. Wrap eggplant slices around a little basil and a piece of mozzarella.
- Place rolls in a baking dish. Cover the eggplant rolls with sauce and grated parmesan and bake at 170 C for 20 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1056g | |
| Calories 1714 | |
| Calories from Fat 1053 | 61% |
| Total Fat 119.86g | 150% |
| Saturated Fat 70.52g | 282% |
| Trans Fat 0.0g | |
| Cholesterol 414mg | 138% |
| Sodium 4462mg | 186% |
| Potassium 1412mg | 40% |
| Total Carbs 35.67g | 10% |
| Dietary Fiber 5.4g | 18% |
| Sugars 19.74g | 13% |
| Protein 125.6g | 201% |
