Low dialysate sodium and 48-h ambulatory blood pressure in patients with intradialytic hypertension: a randomized crossover study

Home | Recipes | Eggplant parmigiana

Eggplant parmigiana

Easy, 35 minutes

Eggplant parmigiana

Level: Easy

Preparation time: 25 minutes

Cooking time: 10 minutes

Yields: 2 people

Country: Italy

Author

Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia
www.sinitaly.org

Ingredients

  • 1 eggplant 40 g protein-free breadsticks
  • 200 g tomato sauce
  • 250 ml seeds oil
  • 40 g Parmigiano Reggiano cheese
  • 5 basil leaves

Calories per serving

334 kcal

Carbohydrates

g 19

Lipids

g 28

Phosphate

mg 67

Potassium

mg 306

Protein

g 2

Sodium

mg 37

Preparation

  1. Cut the eggplant into thin slices and blanch them in unsalted boiling water for 30 seconds. Repeat this procedure 2 more times.
  2. Then dry the eggplant slices with absorbent paper.
  3. Fry the eggplant slices in a pan with already boiling oil.
  4. Spread a part of the tomato sauce on the bottom of a pan and cover the entire surface with a layer of eggplant slices.
  5. Then add another layer of tomato sauce, adding the basil leaves and a sprinkling of crumbled protein-free breadsticks.
  6. Continue with the layers until you run out of ingredients.
  7. Finally, bake in the oven at 180° for 10 minutes.

Suggested for you

Medium, 1 hour and 20 minutes

Easy, 30 minutes

Easy, 1 hour

Easy, 1 hour-1 hour and 15 minutes

Medium, 35 minutes

Easy, 40-45 minutes

More main courses

Medium, 1 hour and 20 minutes

Germany

Medium, 1 hour and 25-40 minutes

Easy, 30 minutes

Easy, 60 minutes

Germany

Medium, 1 hour and 30 minutes