BAKED EGGPLANT

Identity Card of the Recipe

59 KCal Calories per serving

Ingrediants

1 kg of eggplant
20 g of grated Parmesan cheese
30 g of breadcrumbs
1 tablespoon of dry white wine
1 clove of garlic
A few basil leaves
Q.b. of pepper
Q.b. of salt
3 tablespoons of extra virgin olive oil
1 sprig of parsley

Materials Needed

Chopping board
Brush
Baking paper
Baking tray
Knife
Colander

Preparation

Clean the aubergines: remove the stalk and rub them thoroughly in fresh water. Dry the aubergines and cut them into slices about half a centimeter thick.

Did you know that
There are countless varieties of aubergines: to prepare this recipe we suggest the use of purple oval aubergines.
They can be cut lengthwise to obtain larger slices or in slices. Furthermore, aubergines can be eaten with or without peel, according to your personal taste.

Place a colander over a bowl, then place the aubergine slices, alternating with coarse salt. Cover the aubergines with a plate, placing a weight on the support: in this way, the salt will favor the elimination of the vegetation water of the aubergines and of the solanine contained. Allow the aubergines to drain for about a couple of hours: once the necessary time has elapsed, the vegetable liquid - collected in the bowl below - can be discarded.

Did you know that
In addition to favoring the elimination of vegetable water from aubergines, salt is important to prevent them from becoming too soft during cooking, to prevent them from absorbing an excessive amount of oil and shortening cooking times.

Meanwhile, cut a clove of garlic into 4 pieces and combine it in a bowl with the parsley and basil. Leave the aromatic herbs to macerate in three tablespoons of extra virgin olive oil. for an "hour.
Take back the aubergines, rinse them in water to remove the excess salt, then dry them gently by dabbing them with absorbent paper.
Preheat the oven to 200 ° C (ventilated).
Arrange the aubergine slices neatly on plates lined with baking paper, taking care not to overlap them.
Sprinkle the surface of the aubergines with the flavored oil, using a brush to obtain an even distribution and avoid overdoing it. Sprinkle the aubergines with a little white wine, seasoning with salt and pepper.
Sprinkle the aubergines with a mix of grated bread and parmesan cheese.
Bake the aubergines in the oven at 200 ° C for about 25-30 minutes.
Remove from the oven and serve immediately enriching the aubergines with chopped herbs.

Alice's comment - PersonalCooker

This is the version I like most of baked aubergines, as well as the simplest: you can eat them as a side dish or use them for other tasty preparations. A few examples? Try making aubergine rolls with cheese or, if you like meat, roll the aubergines together with the ham!

Nutritional values and Health Comment on the recipe

Baked Eggplants are a food that is part of the side dish group.
They have a low energy intake, provided mainly by lipids, followed by carbohydrates and finally by proteins. Fatty acids are mainly monounsaturated, simple carbohydrates (fructose) and peptides have a low biological value.
Cholesterol is irrelevant and fiber is abundant.
That of the Baked Eggplants is a recipe that lends itself to the diet against overweight and metabolic diseases.
It is not relevant to low-fiber diet therapy, called “low residue” (studied for certain diseases or disorders of the intestine).
It is tolerated by the lacto-ovo vegetarian philosophy but not by the vegan one.
It can be used in the diet against gluten intolerance. In case of severe lactose intolerance, it is better to eliminate parmesan cheese.
The average portion is 150-250g (about 90-150kcal).