Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
366
Calories
12g
Protein
24g
Fat
31g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- 1/2 cup plus 2 tsp. olive oil, plus more as needed
- 4 yellow onions, diced
- Salt and freshly ground pepper, to taste
- 4 garlic cloves, minced
- 10 fresh basil leaves, cut into thin strips
- 1 Tbs. chopped fresh oregano
- 1/4 cup chopped fresh flat-leaf parsley
- 1 eggplant, 2 1/2 to 3 inches in diameter, sliced 1/8 inch thick
- 5 tomatoes, sliced 1/4 inch thick
- 4 zucchini, halved crosswise and sliced lengthwise 1/8 inch thick
- 1/2 cup grated Parmigiano-Reggiano cheese
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