Aubergine, Tomato & Mushroom Bake

Aubergine, Tomato & Mushroom Bake

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Aubergine, Tomato & Mushroom Bake With Aubergine, Mozzarella, Parmesan, Red Onion, Garlic Cloves, Mushrooms, Chopped Tomatoes, Tomato Paste, Fresh Thyme Leaves, Fresh Rosemary, Fresh Basil, Salt, Pepper

The ingredient of Aubergine, Tomato & Mushroom Bake

  1. 3 aubergine large, sliced into 1cm slices
  2. 1 1/3 cups mozzarella
  3. 1 cup Parmesan /Pecorino, grated
  4. 1 red onion finely choppes
  5. 2 garlic cloves finely chopped
  6. 2 5/8 cups mushrooms sliced, I used portobellini/chestnut
  7. 2 11/16 cups chopped tomatoes cans, / 500g cherry tomatoes, halved
  8. 1 tablespoon tomato paste
  9. 1 teaspoon fresh thyme leaves
  10. 1 teaspoon fresh rosemary finely chopped
  11. 1 tablespoon fresh basil finely chopped
  12. salt
  13. pepper

The instruction how to make Aubergine, Tomato & Mushroom Bake

Nutritions of Aubergine, Tomato & Mushroom Bake

calories: NutritionInformation
carbohydrateContent: 290 calories
cholesterolContent: 30 grams
fatContent: 35 milligrams
fiberContent: 12 grams
proteinContent: 12 grams
saturatedFatContent: 20 grams
sodiumContent: 7 grams
sugarContent: 710 milligrams
: 12 grams

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