Eggplant and mozzarella melts are a delightful and savory dish that combines the rich flavors of eggplant with the creamy goodness of mozzarella cheese. This recipe is simple yet delicious, making it perfect for a quick meal or a tasty appetizer. Follow these steps to create a scrumptious dish that will impress your family and friends.
- Choose a firm, shiny eggplant with a uniform color for the best taste and texture.
- Cut the eggplant into evenly sized slices to ensure they cook uniformly.
- If you prefer a crispier texture, you can bake the eggplant slices in the oven at 400°F (200°C) for 20-25 minutes instead of frying.
- Feel free to add additional seasonings such as garlic powder, Italian herbs, or black pepper to the flour mixture for extra flavor.
- Consider using fresh mozzarella for a more authentic and rich taste.
Following these instructions, you will end up with delicious eggplant and mozzarella melts that are perfect for any occasion. Their crispy texture and gooey cheese will be a hit among your guests. Enjoy your cooking and savor every bite of this mouthwatering dish!
Nutrition Facts | |
---|---|
Serving Size | 130 grams |
Energy | |
Calories 120kcal | 5% |
Protein | |
Protein 8g | 5% |
Carbohydrates | |
Carbohydrates 13g | 4% |
Fiber 2.56g | 7% |
Sugar 2.90g | 3% |
Fat | |
Fat 3.99g | 5% |
Saturated 2.12g | 7% |
Cholesterol 44mg | - |
Vitamins | |
Vitamin A 40ug | 4% |
Choline 36mg | 7% |
Vitamin B1 0.07mg | 6% |
Vitamin B2 0.12mg | 9% |
Vitamin B3 0.67mg | 4% |
Vitamin B6 0.09mg | 5% |
Vitamin B9 27ug | 7% |
Vitamin B12 0.24ug | 10% |
Vitamin C 1.65mg | 2% |
Vitamin E 0.34mg | 2% |
Vitamin K 2.98ug | 2% |
Minerals | |
Calcium, Ca 190mg | 14% |
Copper, Cu 0.09mg | 0% |
Iron, Fe 0.57mg | 5% |
Magnesium, Mg 20mg | 5% |
Phosphorus, P 150mg | 12% |
Potassium, K 210mg | 6% |
Selenium, Se 8ug | 14% |
Sodium, Na 100mg | 7% |
Zinc, Zn 0.86mg | 8% |
Water | |
Water 110g | - |
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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