Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
418
Calories
17g
Protein
28g
Fat
27g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- 1 1/2 pounds tomatoes, chopped
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 5 garlic cloves, chopped
- 1/4 teaspoon hot red pepper flakes
- 1/3 cup grated Parmigiano-Reggiano
- 4 (6-inch) hero or hoagie rolls, split
- 1/4 cup extra-virgin olive oil, divided
- 2 (1-pound) eggplants
- 1/2 pound thinly sliced provolone or fresh mozzarella, divided
- 1 cup basil leaves, chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes