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Ingredients
- 2 eggplants cut lengthways into thin slices (approx. 3-5 mm)
- salt for sprinkling
- 20 g olive oil plus extra for greasing
- 40 g Parmesan cheese crust removed and cut into pieces (approx. 2- 3 cm)
- 40 g pine nuts
- 40 g bread of choice, torn into pieces
- 3 garlic cloves
- 3 sprigs fresh thyme leaves only
- 8 fresh sage leaves
- 800 g canned whole tomatoes
- 20 - 25 fresh basil leaves plus extra to serve
- 100 g fresh mozzarella cut into thin slices (approx. 5 mm)
- mixed leaf salad to serve
- Nutrition
- per 1 portion
- Calories
- 245.8 kcal / 1033.2 kJ
- Protein
- 10.4 g
- Fat
- 16.2 g
- Carbohydrates
- 11.5 g
- Fibre
- 6.6 g
- Saturated Fat
- 4.8 g
- Sodium
- 1028.8 mg
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