Servings:6 | Calories:429 | Total Fat:27g | Chol:149mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 27g
42 %
Sat Fat 14g
70 %
Total Carb 22g
7 %
Fiber 6g
24 %
Sugars 8g
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Cholesterol 149mg
50 %
Sodium 917mg
38 %
Protein 28g
57 %
Calories:
33% Ricotta cheese
31% Others combined
24% Shredded mozzarella cheese
10% Plum tomatoes
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil 1 large onion, chopped 3 cloves garlic, finely chopped or grated 2 28 ounce cans whole plum tomatoes, such as San Marzano 9 to 10 leaves basil, torn Salt and ground black pepper 2 cups ricotta cheese, skim or whole milk 1/2 cup (about a handful) chopped flat-leaf parsley 1 egg yolk 1/2 cup grated Parmigiano Reggiano 2 to 3 large eggplants (depending on size) or 5 to 6 large Idaho potatoes, peeled and cut into long lengthwise slices 2 cups shredded mozzarella cheese
Directions : View recipe directions on rachaelrayshow.com
