Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Sauce | 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 Small eggplant
- flour
- 1/2 Cup olive oil
- 1 Pkg. ziti (8 Oz)
- 8 oz ricotta cheese
- 1 Jar spaghetti sauce (15.5 Oz)
- Grated Parmesan cheese (3 Oz)
Directions
Preheat oven to 425 F.
Peel Eggplant and cut crosswise into thin slices
Dredge each slice in flour and brown on both sides in hot oil
Drain on paper towels.
Cook ziti 6 minutes (al dente). Drain and return to pot.
Mix in ricotta, half the spaghetti sauce and half the parmesan cheese
Cover the bottom of a baking dish with ziti and top with a layer of eggplant
Repeat layers of ziti and eggplant until both are gone
Pour remaining spaghetti sauce over the top and sprinkle with remaining parmesan
Bake until brown and crispy, about 20 minutes.
Serves 3 to 4
Source: my Old Recipes