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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (round, about 1 lb. each)
- olive oil (for drizzling)
- 1 pinch sea salt
- 1/2 cup grated Parmesan (plus extra to serve)
- 1/2 cup basil (plus extra to serve)
- 1 Tbsp. olive oil
- 3 garlic cloves (minced)
- 1 tsp. sea salt
- 1 pinch red pepper flakes
- 28 diced tomatoes (ouce can)
- 1 Tbsp. balsamic vinegar
- 1 cup whole milk ricotta
- 1/2 cup grated Parmesan
- 1 lemon
- 1 tsp. fresh thyme leaves
- sea salt
- pepper
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium1490mg62% |
| Potassium940mg27% |
| Protein23g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber12g48% |
| Sugars7g |
| Vitamin A20% |
| Vitamin C50% |
| 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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