4 Serves
45 Mins
Peel the eggplant using a peeler and slice it into 1/4-inch thick pieces using a chef's knife on a cutting board.
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MexicanVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
51 µg / 400 µgCalcium
710 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
513 mg / 1,250 mgPotassium
247 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Place the eggplant slices in a colander and sprinkle generously with salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
Preheat the oven to 200°C. Brush the eggplant slices lightly with olive oil and arrange them on a baking sheet. Bake for 15 minutes until tender.
In a casserole dish, layer the baked eggplant with marinara sauce and mozzarella cheese. Sprinkle with dried oregano and bake for an additional 10 minutes until the cheese is bubbly and golden.
22
g54
g58
g
Nigerian