Eggplant and Mozzarella Focaccia recipe - ingredients, nutrition and when to eat it
This focaccia is topped with roasted eggplant, mozzarella, and herbs, then baked. The fluffy bread, tender eggplant, and rich, savory cheese make it a lovely…
This focaccia is topped with roasted eggplant, mozzarella, and herbs, then baked. The fluffy bread, tender eggplant, and rich, savory cheese make it a lovely lunch.
Bread & brunch · 25 minutes to cook
Nutrition (per 226.5g serving): 460 kcal · protein 20.9g · carbohydrate 48.4g · fat 19.8g · sodium 731.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Roast the eggplant first so it releases less moisture on the bread.
Tips: Pat the mozzarella dry before adding it to help keep the bread from getting soggy.
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Ingredients (1 serving)
- Focaccia — 1 pc
- Eggplant — 0.5 pc
- Mozzarella — 40 g
- Olive Oil — 1 tsp
- Basil — 3 sheet
- Ground Black Pepper — 0.2 tsp