Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
157
Calories
9g
Protein
7g
Fat
17g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggplants
- Salt
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- Pinch hot pepper flakes (optional)
- 1 can diced or whole tomatoes (28 ounce), preferably San Marzano
- Salt and freshly ground black pepper
- Fresh basil leaves
- 7 ounces fresh mozzarella, torn into little shreds
- Freshly grated Parmigiano
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista