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Ingredients
US|METRIC
6 SERVINGS
- 2 eggplants (cut lengthwise into 12, 1/4-inch-thick slices)
- 3/4 tsp. kosher salt (divided)
- 6 Tbsp. virgin olive oil (extra-, divided)
- 10 oz. whole milk ricotta cheese
- 1/2 cup fresh basil leaves (finely chopped, plus more basil for serving)
- 3/4 tsp. black pepper
- 1 1/4 cups marinara sauce
- 1 oz. Parmesan cheese (shaved, about 1/2 cup)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium640mg27% |
| Potassium660mg19% |
| Protein10g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber7g28% |
| Sugars9g |
| Vitamin A20% |
| Vitamin C10% |
| Calcium20% |
| Iron4% |
* 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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