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Italian Eggplant Ricotta Bake
AN ITALIAN IN MY KITCHEN14Ingredients
60Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil (45 grams)
- 1 small onion (diced)
- 1 clove garlic (minced)
- 1 eggplant (large, diced, or 2 medium)
- 1 large tomato (seeded and diced)
- 1 tsp. oregano
- 1/4 tsp. salt
- 4 leaves fresh basil (chopped)
- thyme (uncheckedpinch of)
- pepper flakes (uncheckedpinch of hot, if desired)
- 1/4 cup water (60 grams)
- 1/2 cup ricotta (125 grams)
- 1 egg
- 1/4 cup freshly grated Parmesan cheese (25 grams)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium290mg12% |
| Potassium490mg14% |
| Protein9g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C15% |
| 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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