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Ingredients
US|METRIC
9 SERVINGS
- 4 large eggplants (— cut crosswise into 3/4-inch thick slices a total of about 42. Note you can leave the skin on, take it off or compromise and cut ribbons)
- 2 1/2 Tbsp. oil (any high smoke point, divided)
- 1/2 Tbsp. grapeseed oil (or high smoke-point oil)
- sea salt (for salting eggplant)
- 1 tsp. Himalayan salt (pink, — divided)
- 1/2 tsp. black pepper (— divided)
- 1/2 tsp. dried oregano
- 16 oz. cremini (sliced, and/or white mushrooms)
- 3 cloves garlic (— minced)
- 26 oz. pasta sauce (marinara, choice, I used an organic sauce)
- 17 oz. ricotta cheese (choice, I used sheep milk)
- 10 oz. frozen chopped spinach (— thawed)
- 1/2 cup grated Parmesan (— divided)
- 1 large egg
- 1 cup shredded cheese (choice — I used up what I had in the fridge; a 4 cheese blend provolone, mozzarella, romano, edam and a three cheese blend, mozzarella, cheddar, swiss cheese)
- 2 Tbsp. chopped fresh basil (thyme, or parsley optional)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol70mg23% |
Sodium670mg28% |
Potassium1240mg35% |
Protein19g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber11g44% |
Sugars14g |
Vitamin A100% |
Vitamin C15% |
Calcium35% |
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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