70minutes, 35 of them waiting
603Calories
28gProtein
2servings
Southern Italy’s vegetarian lasagne: aubergine instead of pasta sheets. The slices are fried first, then layered, and in the oven everything becomes one.
Ingredients
Forservings
- 500 gAubergine
- 400 gPassata
- 150 gMozzarella
- 40 gParmesan, grated
- 30 gOlive oil (3 tbsp)
- Garlic, basil, salt, pepper
How to make it
- Cut the aubergine into half-centimetre slices, salt them, let them draw water for 20 minutes and pat them dry.
- Fry the slices in a little oil for three minutes a side, until soft and brown.
- Reduce the passata with the garlic and basil for ten minutes, then salt.
- Oven to 190 degrees. Layer sauce, aubergine, mozzarella and Parmesan in a dish, finishing with cheese.
- Bake for 35 minutes until the surface browns.
- Rest for ten minutes, then cut.
One tip
Salting first is not an old superstition: it draws water out of the aubergine, or the dish turns into soup.
Nutrition per serving
| Calories | 603 |
|---|---|
| Protein | 28 g |
| Fat | 38 g |
| Carbs | 37 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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