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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic (finely minced)
- 28 oz. diced Italian plum tomatoes
- 1/2 tsp. crushed red pepper flakes
- 8 leaves fresh basil (thinly sliced)
- salt (to taste)
- 2 Tbsp. unsalted butter (at room temperature)
- nonstick cooking spray
- 3 eggplants (medium, ends removed, and cut lengthwise into 1/2-inch thick slices)
- sea salt
- freshly ground black pepper
- 32 oz. ricotta cheese
- 2 large eggs (lightly beaten)
- 1/2 cup shredded mozzarella
- 8 Tbsp. grated Parmesan (divided)
- 20 leaves fresh basil (thinly sliced)
- 2 cups tomato basil sauce (recipe above)
- extra-virgin olive oil (for drizzling)
- parmigiano
- cheese
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NutritionView More
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1120Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1120Calories from Fat760 |
% DAILY VALUE |
Total Fat84g129% |
Saturated Fat34g170% |
Trans Fat |
Cholesterol270mg90% |
Sodium1540mg64% |
Potassium1680mg48% |
Protein46g |
Calories from Fat760 |
% DAILY VALUE |
Total Carbohydrate52g17% |
Dietary Fiber16g64% |
Sugars20g |
Vitamin A60% |
Vitamin C20% |
Calcium90% |
Iron15% |
* 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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