Eggplant and Parmesan and Mozzarella

When the name of the eggplant and Parmesan and Mozzarella come together, you may tell yourself the eggplant that the whole oil needs to be fermented, and a lot of cheese contains calories.

But I have to say that the recipe that you will read is not so, and it's perfectly healthy.

Creating a balance in a recipe is one of the most important factors.

The food you are about to make is very complete because it contains carbohydrates, proteins and healthy fats.

The eggplant is rich in fiber and the cheese also contains healthy proteins and fats.

So just eat a meal and feel it for a long time.

ingredients:

1. Two eggplant pieces cut into pieces of 30 cm
2. One and a half teaspoons of salt
3. Three fourths of a cup of wholemeal flour
4. Six egg whites
5. Two and a second cup of breadcrumbs
6. Three tablespoons of Italian flavoring (Basil, Pune, Rosemary and Thyme)
7. Four tablespoons of ext Virgin olive oil
8. Bake spray or some oil
9. 790 g of crushed tomatoes
10. One and a second cup of Mozzarella cheese
11. Four tablespoons parmesan cheese
12. Fresh basil to decorate

recipe:

1. Place two layers of tissue paper on a baking tray or cutting board.

Place half of the eggplant slices on a napkin.

Take three or four teaspoons of salt. Cover the eggplants with layers of paper cloth.

Then place them on the remaining eggplant slices and salt with three or four teaspoons.

Cover the eggplants with a tissue.

Let's stay at room temperature for about an hour.

Put wired chest trays on top and bottom and put on each one a large baking tray to warm up. Heat the oven to 425 degrees Fahrenheit.

Dip the eggplant slices with a napkin.

In a shallow dish, pour the flour and place in the egg whites. Combine flour and Italian flavor in a different container.

Place each slice of eggplant in flour and then remove the excess flour.

Then place in an egg and allow extra eggs to drop and then put in a bowl of breadcrumbs.

Take the trays you placed in the oven and add two tablespoons of oil to each and then shake until all the trays are oiled.

Put on half of the eggplants on each tray, do not let the pieces touch each other.

Then bake them with spray or grease some oil. Cook for 15 minutes.

Reverse the slices of eggplant and continue to cook until golden brown. About 15 minutes.

Combine crushed tomatoes and a tablespoon of Italian spaghetti sauce in a medium bowl.

To prepare:

Fill two baking dish with oil. Take 1/2 cup of tomatoes in each dish.

Place a layer of six slices of eggplant on the sauce.

On eggplants, pour a cup of tomatoes and a quarter cup of mozzarella.

Add another layer of eggplant and then pour a cup of tomatoes and a second cup of Mozzarella and two tablespoons of Parmesan.

For serving food:

Cook until the bubble dressing and cheese melted, about 15 minutes.

If you would like to decorate the basil with food.

Nutrition Information of Eggplant and Parmesan and Mozzarella

• The ingredients mentioned in this recipe are for 8 servings.
• One serving of this meal is three quarters of a cup.
• The information below is for a promise.
• Calories: 302
• Fat per serving: 15 grams
• Saturated fat per serving: 4 grams
• Fiber in a serving: 9 grams
• Carbohydrates per serving: 33 g
• Protein in a serving: 14 grams
• Cholesterol per serving: 16 mg
• Sugar at a snack: 9 grams
• Vitamin A per serving: 1.112 IU
• Vitamin C per serving: 28 mg
• Calcium per serving: 280 mg
• Fever in one serving: 3 milligrams
• Sodium per serving: 466 mg
• Potassium per serving: 728 mg

 Source: @foodofficial