australian

Baked Eggplant Parmigiana with Basil and Sourdough Crumb

Name: Baked Eggplant Parmigiana with Basil and Sourdough Crumb
Yield: 1 serving
Cuisine: australian
Ingredients: 320 g eggplant, sliced; 250 g tomato passata; 90 g mozzarella cheese; 15 g parmesan cheese, grated; 15 g olive oil; 25 g sourdough breadcrumbs; 10 g basil leaves; 6 g garlic, minced; 1 g salt; 0.5 g black pepper

This baked dish pairs eggplant, sliced with sourdough breadcrumbs, basil leaves and tomato passata. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

34 g Protein

52 g Carbohydrates

36 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

320g eggplant, sliced 80 kcal
250g tomato passata 45 kcal
90g mozzarella cheese 252 kcal
15g parmesan cheese, grated 60 kcal
15g olive oil 133 kcal
25g sourdough breadcrumbs 99 kcal
10g basil leaves 4 kcal
6g garlic, minced 9 kcal
1g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

eggplantsalt
Preheat oven to 220 F. Slice eggplant into 1 cm rounds and lightly salt both sides; rest 10 minutes, then pat dry.
eggplantolive oil
Brush eggplant with olive oil and bake on a lined tray 18 minutes, flipping halfway, until tender and browned.
eggplanttomato passatamozzarella cheeseparmesan cheesesourdough breadcrumbs
In a small baking dish, spoon in half the passata. Layer eggplant, remaining passata, mozzarella, and parmesan. Sprinkle sourdough breadcrumbs on top.
Bake 10 to 12 minutes until bubbling and golden.
basil leavesblack pepper
Top with basil leaves and black pepper. Rest 3 minutes before serving.