Eggplant Stacks with Ham | Rachael Ray Recipe | Yummly
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Eggplant Stacks With Ham | Rachael Ray

RACHAEL RAY SHOW
19Ingredients
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 teaspoons fennel pollen (or ground fennel)
  • 2 teaspoons red pepper flakes
  • 2 teaspoons dried oregano
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 fresh bay leaf (large)
  • 1 onion (finely chopped)
  • 4 cloves garlic (chopped)
  • 1 piece cinnamon stick
  • 1 teaspoon black pepper (coarse)
  • 1 cup water (or chicken stock)
  • 14 ounces crushed tomatoes (or fire-roasted diced, or 2 cups)
  • 1 1/2 cups passata (half a bottle)
  • 3/4 pound ham (hot capocollo)
  • 2 cups mozzarella (shredded)
  • 2 cups provolone (shredded)
  • chopped fresh parsley (to serve)
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    NutritionView More

    760Calories
    Sodium115% DV2750mg
    Fat69% DV45g
    Protein100% DV51g
    Carbs14% DV42g
    Fiber56% DV14g
    Calories760Calories from Fat410
    % DAILY VALUE
    Total Fat45g69%
    Saturated Fat22g110%
    Trans Fat
    Cholesterol140mg47%
    Sodium2750mg115%
    Potassium1800mg51%
    Protein51g100%
    Calories from Fat410
    % DAILY VALUE
    Total Carbohydrate42g14%
    Dietary Fiber14g56%
    Sugars13g26%
    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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