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13Ingredients
70Minutes
490Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (large, sliced lengthwise into 1/4 inch slices)
- salt
- extra-virgin olive oil
- 15 oz. ricotta cheese (container)
- 1 egg
- 2 cups shredded Italian cheese
- 4 cloves garlic (minced)
- 2 Tbsp. dried oregano
- 2 Tbsp. italian seasoning
- 3/4 cup tomato sauce
- 2 lb. Roma tomatoes (thinly sliced)
- 1 cup mozzarella cheese
- 10 leaves fresh basil (torn)
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol130mg43% |
| Sodium690mg29% |
| Potassium1530mg44% |
| Protein26g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber13g52% |
| Sugars17g |
| Vitamin A60% |
| Vitamin C60% |
| Calcium50% |
| 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.
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Reviews(1)
Jar 5 years ago
En vez de queso ricota usé queso parmesano, a esa mezcla le puse un poco de la salsa de tomate porque estaba muy seca. Use salsa de tomate tipo italiana y la receta quedó buenísima