Layers of baked eggplant slices with tomato sauce, mozzarella, and parmesan. A satisfying vegetarian Italian classic without deep frying.
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Preheat oven to 200C (400F). Slice eggplant into 1cm rounds.
Salt eggplant slices and let sit 10 minutes. Pat dry.
Brush both sides with olive oil. Bake on a sheet for 15 minutes, flipping halfway.
Meanwhile, simmer diced tomatoes with garlic, basil, oregano, and salt for a quick sauce.
Layer eggplant, sauce, and mozzarella in a baking dish. Repeat layers.
Top with grated parmesan. Bake 20 minutes until cheese is melted and bubbly.
Let rest 5 minutes. Garnish with fresh basil before serving.
K2 is fat-soluble and directs calcium to bone (away from arteries). This meal's fat + calcium content benefits from K2's directional effect.
Calcium absorbs best in doses ≤500 mg with food. If this meal already supplies meaningful calcium, a smaller supplement dose is enough.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.