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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (peeled, optional and sliced into rounds 1/4-inch thick, 6 mm)
- 2 Tbsp. kosher salt (divided)
- 2 lb. tomatoes (thinly sliced, 900 g)
- 1/2 cup olive oil (120 ml)
- 2 eggs
- 1 cup heavy cream (240 ml)
- 1/4 cup chopped parsley (finely, 60 ml)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat500 |
| % DAILY VALUE |
| Total Fat56g86% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol205mg68% |
| Sodium3670mg153% |
| Potassium1280mg37% |
| Protein10g |
| Calories from Fat500 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber11g44% |
| Sugars13g |
| Vitamin A70% |
| Vitamin C70% |
| Calcium10% |
| Iron6% |
* 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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