Auberginen-Parmigiana mit Mozzarella und Kichererbsen

600 kcal · Eiweiß 40 g · 40 Min.

Kalorien
600
Eiweiß
40 g
Kohlenhydrate
63 g
Fett
24 g

Pro Portion · Zeit: 40 Min.

  • Vegetarisch
  • Glutenfrei

Zutaten (1 Portion)

  • Aubergine300 g
  • Light-Mozzarella100 g
  • Kichererbsen (gekocht)120 g
  • gehackte Tomaten150 g
  • Parmesan10 g
  • Olivenöl8 g

Zubereitung

  1. Slice the aubergine lengthwise, brush with oil and bake at 220 °C for 20 minutes until soft.
  2. Mix the crushed tomatoes with the chickpeas, garlic, salt and oregano.
  3. Layer the aubergine, sauce and sliced mozzarella in a baking dish.
  4. Sprinkle with parmesan and bake for 12 minutes until bubbling.

Abendessen