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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. eggplant (2 medium-sized)
- salt
- 4 Tbsp. extra virgin olive oil
- 100 grams flour
- 2 cups tomato sauce (Basic, recipe follows)
- 1 lb. fresh mozzarella (ball, thinly sliced)
- 1/2 cup Parmigiano Reggiano (Freshly grated)
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion (chopped into 1/4-inch dice)
- 4 cloves garlic (peeled and thinly sliced)
- 3 Tbsp. fresh thyme leaves (chopped)
- 1/2 medium carrot (finely shredded)
- 56 oz. tomatoes (Peeled whole)
- salt
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NutritionView More
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980Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories980Calories from Fat530 |
| % DAILY VALUE |
| Total Fat59g91% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium1860mg78% |
| Potassium2080mg59% |
| Protein41g |
| Calories from Fat530 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber16g64% |
| Sugars31g |
| Vitamin A130% |
| Vitamin C110% |
| Calcium80% |
| Iron20% |
* 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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