Nutritional information
Per serving: 376 calories – protein 22 g – fat 27 g – carbohydrates 24 g – fiber 9 g – iron 3 mg – calcium 154 mg – sodium 1,356 mg
1 small eggplant
1 large green zucchini
1 large yellow zucchini
1 small red onion
2 Italian tomatoes
375 ml (1 1/2 cups) marinara sauce
1 pack of Salamino Classico Roma of 225 g, cut into 20 slices
Pepper to taste
80 ml (1/3 cup) grated Parmesan cheese
30 ml (2 tbsp) small fresh basil leaves
Preheat oven to 220°C (425°F).
Cut the eggplant, zucchini, onion and tomatoes into slices about 1/2 cm (1/4 inch) thick.
In a round baking dish 23 cm (9 in.) in diameter, pour the marinara sauce. Arrange the slices of vegetables and salamino on top of the sauce, alternating and overlapping slightly. Pepper. Cover the dish with a sheet of aluminum foil. Bake for 25 minutes.
Remove the foil. Cover the preparation with Parmesan cheese and continue baking for 15 to 20 minutes.
When serving, garnish with basil.
