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9Ingredients
65Minutes
420Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplant (large, sliced ½ inch thick)
- 2 cups red pasta sauce (/marinara, see notes)
- 1/2 cup heavy cream
- 1/4 cup Parmesan (grated)
- 2/3 cup mozzarella (grated)
- 1 Tbsp. olive oil
- salt
- cracked black pepper
- 1 handful parsley (and thyme - chopped)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium960mg40% |
| Potassium1130mg32% |
| Protein13g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber12g48% |
| Sugars17g |
| Vitamin A50% |
| Vitamin C30% |
| Calcium25% |
| 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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Reviews(1)
Debra V 7 years ago
This was delicious and still healthy despite the cheese and cream
Little labor intensive cooking all the eggplant slices and I required more than 3x the amount of fat called for in the recipe to brown the eggplant
A lack of absorbent ingredients and a lot of liquids made for a wet dish but not soupy
I chose ragu brand pasta sauce and increased the mozzarella on top
Definitely a keeper, the whole family enjoyed