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8Ingredients
80Minutes
670Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 zucchini (large, sliced lengthwise into ¼-inch-thick slices)
- 1 eggplant (medium, sliced lengthwise into ¼-inch-thick slices)
- 2 Tbsp. olive oil
- 15 oz. ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese (divided)
- 1 jar Bertolli Riserva Marinara Sauce
- 2 cups shredded mozzarella cheese (divided)
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NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories670Calories from Fat370 |
% DAILY VALUE |
Total Fat41g63% |
Saturated Fat20g100% |
Trans Fat |
Cholesterol160mg53% |
Sodium1310mg55% |
Potassium1320mg38% |
Protein34g |
Calories from Fat370 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber11g44% |
Sugars23g |
Vitamin A50% |
Vitamin C40% |
Calcium70% |
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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Reviews(2)
Mark 3 years ago
Very good. Used homemade marinara added roasted portebllos and spinach. Family lived it and will make it again
Denniston 3 years ago
Delicious! I used 3/4 of a jar of marinara sauce and it was still very saucy I added some grilled onions mixed into the marinara which gave the dish more texture. Even my kids who say they don’t like eggplant loved this and didn’t miss the pasta!