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Eggplant Stacks With Ham | Rachael Ray
RACHAEL RAY SHOW19Ingredients
85Minutes
760Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplant (large firm, thinly sliced across about ¼ inch)
- salt
- olive oil spray (Non-aerosol)
- 2 tsp. fennel pollen (or ground fennel)
- 2 tsp. red pepper flakes
- 2 tsp. dried oregano
- 2 Tbsp. extra virgin olive oil (EVOO)
- 1 fresh bay leaf (large)
- 1 onion (finely chopped)
- 4 cloves garlic (chopped)
- 1 piece cinnamon stick
- 1 tsp. black pepper (coarse)
- 1 cup water (or chicken stock)
- 14 oz. crushed tomatoes (or fire-roasted diced, or 2 cups)
- 1 1/2 cups passata (half a bottle)
- 3/4 lb. ham (hot capocollo)
- 2 cups mozzarella (shredded)
- 2 cups provolone (shredded)
- chopped fresh parsley (to serve)
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NutritionView More
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760Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories760Calories from Fat410 |
| % DAILY VALUE |
| Total Fat45g69% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium2750mg115% |
| Potassium1800mg51% |
| Protein51g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber14g56% |
| Sugars13g |
| Vitamin A60% |
| Vitamin C60% |
| Calcium90% |
| Iron30% |
* 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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