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Ingredientes
- About 1 1/2 lbs. eggplant, cut into 1/4 inch slices crosswise
- 16 oz. of your favorite spaghetti sauce, homemade or store bought
- 1 lb. cauliflower, steamed
- 2 tbsp. milk
- 2 eggs, slightly beaten
- 16 fresh basil leaves, 8 whole and 8 torn
- 1 clove garlic, pressed or finely minced
- 1 c. freshly grated Parmesan cheese, divided, plus more for garnish
- 8 oz. whole mozzarella, sliced
- olive oil for drizzling
- Sprinkle about 2 tbsp. grated Parmesan atop eggplant and half of the mozzarella slices
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1180g | |
| Calories 1437 | |
| Calories from Fat 795 | 55% |
| Total Fat 90.29g | 113% |
| Saturated Fat 50.62g | 202% |
| Trans Fat 0.0g | |
| Cholesterol 642mg | 214% |
| Sodium 3151mg | 131% |
| Potassium 2287mg | 65% |
| Total Carbs 52.85g | 14% |
| Dietary Fiber 23.3g | 78% |
| Sugars 22.73g | 15% |
| Protein 110.17g | 176% |
