Breaded aubergine and mozzarella stack with marinara sauce

Breaded aubergine and mozzarella stack with marinara sauce is a side dish that serves 2. One serving contains 264 calories, 15g of protein, and 10g of fat. For $1.58 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up lettuce leaves, pizza sauce, parmesan cheese, and a few other things to make it today. 6 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Amuse Your Bouche. Taking all factors into account, this recipe earns a spoonacular score of 55%, which is pretty good. Similar recipes include Mozzarellan and Basil with Marinara Sauce, Fried Mozzarella Balls with Marinara Cream Sauce, and Fried Eggplant and Mozzarella with a Roasted Marinara Dipping Sauce.

Servings: 2

 

Ingredients:

1 medium aubergine

Black pepper

4tbsp shop-bought breadcrumbs

1 egg

Several lettuce leaves, to serve

50g mozzarella cheese

1tbsp grated vegetarian parmesan cheese

6tbsp of your favourite marinara or pizza sauce (I made mine from scratch, but you could use shop-bought)

Salt

Equipment:

baking pan

bowl

oven

Cooking instruction summary:

Chop the aubergine into 1cm slices. In one bowl, lightly beat the egg. In a separate bowl, combine the breadcrumbs, parmesan, black pepper and a little salt. Dip each slice of aubergine into the egg, and then into the breadcrumb mixture. Lay them out on a lightly greased baking tray, and bake for 20 minutes, turning each slice over half way through the cooking time.Top each piece of aubergine with a slice of mozzarella cheese, and return to the oven for 10 more minutes, or until the cheese is melted and gooey.Meanwhile, heat up your marinara sauce. Mine was home-made, but you could equally use a jar of shop-bought sauce. This is a great recipe for using up some leftover pasta sauce.When the aubergine is ready, remove it from the oven, and create two stacks on a bed of lettuce. The largest pieces of aubergine should be at the bottom. When all the aubergine has been used up, top each stack with a few spoonfuls of hot marinara sauce.

 

Step by step:


1. Chop the aubergine into 1cm slices. In one bowl, lightly beat the egg. In a separate bowl, combine the breadcrumbs, parmesan, black pepper and a little salt. Dip each slice of aubergine into the egg, and then into the breadcrumb mixture. Lay them out on a lightly greased baking tray, and bake for 20 minutes, turning each slice over half way through the cooking time.Top each piece of aubergine with a slice of mozzarella cheese, and return to the oven for 10 more minutes, or until the cheese is melted and gooey.Meanwhile, heat up your marinara sauce. Mine was home-made, but you could equally use a jar of shop-bought sauce. This is a great recipe for using up some leftover pasta sauce.When the aubergine is ready, remove it from the oven, and create two stacks on a bed of lettuce. The largest pieces of aubergine should be at the bottom. When all the aubergine has been used up, top each stack with a few spoonfuls of hot marinara sauce.


Nutrition Information:

Quickview
286k Calories
15g Protein
10g Total Fat
35g Carbs
24% Health Score
Limit These
Calories
286k
14%

Fat
10g
16%

  Saturated Fat
4g
30%

Carbohydrates
35g
12%

  Sugar
14g
16%

Cholesterol
103mg
34%

Sodium
811mg
35%

Get Enough Of These
Protein
15g
31%

Vitamin C
103mg
125%

Vitamin A
2924IU
58%

Manganese
0.86mg
43%

Fiber
10g
40%

Folate
123µg
31%

Phosphorus
268mg
27%

Potassium
922mg
26%

Vitamin B6
0.53mg
26%

Vitamin B2
0.44mg
26%

Selenium
17µg
25%

Calcium
236mg
24%

Vitamin B1
0.35mg
23%

Vitamin B3
4mg
20%

Vitamin E
2mg
19%

Magnesium
65mg
16%

Copper
0.32mg
16%

Iron
2mg
16%

Vitamin B5
1mg
15%

Vitamin B12
0.87µg
14%

Vitamin K
14µg
14%

Zinc
2mg
13%

Vitamin D
0.55µg
4%

covered percent of daily need
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