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Eggplant Sorentino

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Submitted by DORTEGOS

YIELD

6 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 1
SLICE SLICE MOZZARELLA CHEESE *
½ 118
CUP ML MOZZARELLA CHEESE
grated *
1 237
CUP ML RICOTTA CHEESE
grated
1 1
MEDIUM MEDIUM EGGPLANT *
1 5
TEASPOON ML GARLIC POWDER
1 1
PINCH PINCH PARSLEY LEAVES *
1 1
PINCH PINCH SALT AND BLACK PEPPER *
1 1

Directions

Peel and slice eggplant into ⅛ inch slices.

Dip in egg wash, then into flour to coat.

Fry eggplant until golden brown, then drain.

As if making a crepe, fill eggplant with Ricotta cheese and 1 slice Mozzarella, then roll.

Place eggplant seam-side down in baking dish that has some Marinara Sauce on bottom.

Cover eggplant with more Marinara Sauce and top with more Mozzarella.

Bake at 350℉ (180℃) F for about 10 to 15 minutes or until cheese melts.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 130 28% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 61mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 12g
Vitamin A 3% Vitamin C 0%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Sugar-Free, Low Sodium
 

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