Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
797
Calories
54g
Protein
54g
Fat
22g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 1 1/2 lb. Italian or Asian eggplant, trimmed and cut lengthwise into slices 1/4 inch thick
- 1/4 cup plus 2 Tbs. olive oil
- Salt, to taste
- 5 oz. Italian sausage, casings removed
- 2 cups tomato sauce
- 1 cup whole-milk ricotta cheese
- 4 oz. fresh mozzarella cheese, cut into small pieces
- 4 Tbs. grated Parmigiano-Reggiano cheese
- 1 Tbs. chopped fresh flat-leaf parsley
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes