Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Fennel | 1/2 bulb (87g) | 27 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Sauce | not in our table | 0 |
| Seed | 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
- 1 1/4 lb eggplant
- 1 1/2 cups ripe olives, pitted and halved
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 8 oz Mozzarella cheese
- 15 oz Ricotta cheese
- 2 cups spaghetti sauce
- 1/2 cup olive oil
- 2 tsp fennel seed
- 1 tsp dried basil
Directions
Preheat the oven to 425 degrees. Cut the eggplant into thin slices.
Mix the olive oil with all the herbs. Brush on both sides of the eggplant slices. Brown the eggplant slices on both sides until tender in a non-stick skillet.
Layer half the eggplant slices, mozzarella, ricotta, spaghetti sauce, fennel seed and olives (in that order) in an oiled oven safe casserole dish.
Repeat the layers. Top with the
remaining mozzarella.
Garnish with olives. Cover. Bake until hot and bubbly (about 25 minutes). Let stand 15 minutes before serving.
Category:Fijian Recipes
Category:Fijian Appetizers