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Norma Murphy: "This is so good. I love it. Made as directed, no…" Read More
9Ingredients
60Minutes
280Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 eggplant (large, 2 lbs)
- 1 Tbsp. olive oil
- 12 oz. fat free ricotta
- 1/4 cup pecorino romano
- 1/4 cup fresh parsley (chopped)
- 1 medium egg
- 2 cups reduced fat mozzarella (I used Sargento)
- 3 cups tomato sauce (homemade)
- salt
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium820mg34% |
| Potassium560mg16% |
| Protein17g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber5g20% |
| Sugars10g |
| Vitamin A25% |
| Vitamin C10% |
| Calcium45% |
| Iron8% |
* 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(3)
Norma Murphy 4 years ago
This is so good. I love it. Made as directed, no changes. Next time I will peel the eggplant, we don’t like the chewiness.
Yu 4 years ago
Made it now four time. We all love it. Even better the next day as leftovers. Only difference. I use cottage cheese instead of ricotta.
Maria Lloyd 6 years ago
I loved this dish! Only suggestion is to let the eggplant dry out for a couple hours on paper towels