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14Ingredients
70Minutes
420Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. Italian eggplant (quartered lengthwise and sliced ¼ inch thick)
- 2 Tbsp. olive oil
- 1 tsp. sea salt
- 1 tsp. black pepper
- 650 mL marinara sauce (or pasta sauce, I used a garlic sweet basil sauce)
- 1/4 cup fresh basil leaves (chopped *, see first note)
- 2 tsp. Italian seasoning
- 1 cup Parmesan (I used Parmigiano-Reggiano, grated)
- 250 grams fresh mozzarella (sliced)
- 3/4 cup panko breadcrumbs (or Italian breadcrumbs)
- 2 garlic cloves (minced)
- 1 1/2 Tbsp. olive oil
- 1 Tbsp. fresh basil leaves (chopped)
- 1 pinch sea salt (and black pepper)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol45mg15% |
Sodium1460mg61% |
Potassium780mg22% |
Protein20g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber8g32% |
Sugars14g |
Vitamin A30% |
Vitamin C10% |
Calcium45% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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