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Ingredients
US|METRIC
4 SERVINGS
- 2 Italian eggplants (large, or 8 Japanese eggplants, sliced into 1/2" slices)
- 2 cups grape tomatoes
- olive oil
- kosher salt
- 1 1/2 cups ricotta cheese
- 1 egg
- 3/4 cup parmigiano reggiano cheese (freshly grated, + 1/4 cup for the top)
- 1 handful fresh parsley leaves (chopped)
- 1 handful fresh basil leaves (chopped)
- salt
- pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup panko breadcrumbs
- cheese (Truthfully, I have never really measured, I just eyeball it, but I know most people like a guideline for how much, etc.)
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NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium1030mg43% |
| Potassium960mg27% |
| Protein31g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber9g36% |
| Sugars8g |
| Vitamin A50% |
| Vitamin C45% |
| 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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