By Angelo Coassin (Cooking with Bello) 🍝
EGGPLANT PARMIGIANA TACOS
8 steps
Prep:10minCook:34min
Updated at: Thu, 17 Aug 2023 03:58:35 GMT
Nutrition balance score
Great
Glycemic Index
16
Low
Glycemic Load
1
Low
Nutrition per serving
Calories117.4 kcal (6%)
Total Fat7.2 g (10%)
Carbs8.1 g (3%)
Sugars4.1 g (5%)
Protein6.2 g (12%)
Sodium337 mg (17%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
First of all preheat oven to 180C/360F.
OvenPreheatStep 2
Cut your eggplant into slices then salt the slices and let sit for 30 minutes.
Knife
eggplant1 
saltStep 3
With a paper towel, wipe the "sweat" and most of the salt from the eggplant and place on a parchment lined baking sheet.
Paper Towel
Baking sheet
Parchment paperStep 4
Brush with olive oil and roast for 30 minutes.
Cooking BrushOvenHeatStep 5
In the meantime, line a separate baking sheet with parchment paper and create small mounds of grated Parmigiano then spread them out.
Baking sheetParchment paper
Parmigiano cheese30gStep 6
Bake for a couple of minutes.
OvenHeatStep 7
Remove from oven and top with your roasted eggplant, tomato passata, basil leaf and mozzarella.
tomato passata30g
grated mozzarella30gStep 8
Bake for a couple more mins or until the mozzarella is crispy. Buon appetito!
OvenHeat
