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7Ingredients
45Minutes
260Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (–3 medium)
- 250 grams sauce (Napoletana, organic and sugar-free, if possible)
- 1 cup ricotta cheese
- 1 bunch basil leaves
- 1 Tbsp. olive oil
- sea salt (to taste)
- 1 tsp. chilli flakes
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium510mg21% |
| Potassium910mg26% |
| Protein11g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber10g40% |
| Sugars11g |
| Vitamin A20% |
| Vitamin C10% |
| Calcium15% |
| 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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Reviews(2)
ZhiZhi 4 years ago
It was absolutely delicious! I cut the eggplant pretty thin so I had 3 layers and I did cheat and put a nice handful of shredded mozzarella on top. This will be in my “favorites” for sure!
L 4 years ago
Easy to prepare and very good. I added olives I had on hand to the top. I found I did not slice the eggplant thin enough for me so it took an additional 15 minutes to cook.