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10Ingredients
80Minutes
340Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 eggplants
- olive oil spray
- 3 cups tomato passata (or marinara)
- 2 Tbsp. fresh oregano leaves (chopped)
- 2 tsp. fresh basil leaves (chopped)
- 400 grams ricotta cheese (fresh)
- 1 cup Parmesan cheese (about 5.5 oz - 155 grams total, grated)
- 3 eggs
- sea salt
- cracked pepper
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol150mg50% |
Sodium990mg41% |
Potassium1320mg38% |
Protein22g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber11g44% |
Sugars12g |
Vitamin A25% |
Vitamin C35% |
Calcium40% |
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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Reviews(1)
Troia 2 years ago
My husband liked this recipe, but the ricotta tasted too salty for me and no extra salt was added. I used 2 eggs instead of three and the ricotta was firm enough; one egg might even be better. Other than the dish being heavy on the cheese, it was tasty enough and a good way to use the eggplant from our garden.