Food historians have traced this dish dates back to 1837 when it appeared in Ippolito Cavalcanti's Cucina teorico-pratica published in Naples. This dish layers a deliciously tasty tomato sauce with silky aubergines and melting mozarella. We added a little chickpea side salad for an extra hit of protein, fibre, and freshness!
Nutritional Info (per portion)
-
Calories:
347 kcal
-
Carbohydrates:
50 g
-
Protein:
25 g
-
Fat:
11 g
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Wheat
(Breadcrumbs, Flour)
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Milk
(Paremesan, Pesto)
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Milk
(Cashews in Pesto)
-
Sulphur Dioxide & Sulphites
(Balsamic Dressing)
