Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
593
Calories
24g
Protein
28g
Fat
66g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- =
- 16 whole potato
- 1/4 cup olive oil
- 3 cup onion
- 4 garlic clove
- 104 oz canned tomatoes
- 1 1/2 quart eggplant
- 1 1/4 lbs frozen French style green be
- 2 tsp dried thyme
- 3 tbsp fresh parsley
- 1/4 cup fresh basil
- 1 1/3 cup Parmesan cheese
- 8 oz smoked mozzarella cheese
- =
Directions
1
1 In large heavy saucepan heat oil over medium heat; saute onion and garlic 3 minutes.
2
2 Add tomatoes, eggplant, green beans, thyme, parsley, and basil.
3
3 Cook 20 minutes.
4
4 Add Parmesan cheese, stir to combine.
5
5 Cook 1 minute longer.
6
6 Spoon over baked, blossomed potatoes.
7
7 Sprinkle with mozzarella, if desired.
Recipe sourced from
fandom