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Maryb Freitas: "delicious, I substituted the sauce with a vodka s…" Read More
10Ingredients
90Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (large)
- 1 cup reduced fat ricotta
- 1 1/2 cups light mozzarella (shredded, divided in 1/2 cup and 1 cup)
- 1/2 cup shredded Parmesan
- 9 oz. frozen spinach (thawed and squeezed to remove as much liquid as possible)
- 1 egg
- 1 germ (garlic clove, removed, minced)
- salt
- pepper
- 1 cup tomato passata (or marinara)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol105mg35% |
Sodium1020mg43% |
Potassium1300mg37% |
Protein29g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber12g48% |
Sugars10g |
Vitamin A170% |
Vitamin C30% |
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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Reviews(3)
Maryb Freitas 4 years ago
delicious, I substituted the sauce with a vodka sauce instead and mixed some Romano and mozzarella with the ricotta cheese.
Ketta B. 6 years ago
It was great. I was surprised that I did not miss the breading. I made my own tomato sauce, but definitely five stars.
Neerja Diack 6 years ago
Was a big hit in my family. Great as a side dish to roast meats or pasta meals.