6 Serves
75 Mins
Slice the eggplant into rounds, sprinkle with salt, and let them sit in a colander for 20 minutes to draw out excess moisture, then pat dry with paper towels.
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MoroccanVitamin K
45 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
898 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
712 mg / 1,250 mgPotassium
677 mg / 4,700 mgSodium
2438 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
19 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Heat extra virgin olive oil in a frying pan and fry the eggplant slices until golden brown on both sides, then drain on paper towels.
In a baking dish, layer the fried eggplant with tomato sauce, mozzarella, parmesan, and fresh basil leaves, repeating until all ingredients are used.
Bake in a preheated oven at 190°C for 30 minutes until the cheese is bubbly and golden brown.
22
g21
g18
g
Nigerian