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Ingredients
US|METRIC
8 SERVINGS
- 2 eggplant (large)
- 1 Tbsp. olive oil
- 12 oz. ricotta
- 1/4 cup romano
- 1/4 cup Parmesan
- 2 cups mozzarella
- 1 egg
- 1/4 cup flat leaf parsley (chopped)
- 2 Tbsp. italian seasoning
- 3 cups marinara
- olive oil
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Directions
- Slice eggplant into 1/2 inch rounds
- salt both sides of eggplant and place in colander to drain for 30 minutes
- preheat oven to 450
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol80mg27% |
Sodium710mg30% |
Potassium720mg21% |
Protein17g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber7g28% |
Sugars12g |
Vitamin A30% |
Vitamin C10% |
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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