Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
489
Calories
16g
Protein
41g
Fat
17g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 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 Tbs. olive oil
- 2 garlic cloves, chopped
- 3 lb. fully ripe tomatoes, peeled and coarsely
- chopped
- 1 Tbs. chopped fresh marjoram or oregano
- Salt, to taste
- 4 or 5 small or 2 medium-large eggplant, cut
- into slices 1/2 inch thick
- 4 Tbs. extra-virgin olive oil
- 1/2 tsp. salt
- 8 to 10 fresh thyme sprigs or 2 to 3 Tbs. fresh
- thyme leaves
- 6 oz. mozzarella cheese, shredded
- 1/4 cup chopped fresh oregano
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 1/2 Tbs. unsalted butter, cut into bits
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