| 3 c. unseasoned dry breadcrumbs |
1/3 cup |
$1.79 per 15 ounces
|
$0.17 |
| 1 tsp dry basil |
1/8 teaspoon |
$2.59 per cup
|
$0.01 |
| 1 tsp dry parsley |
1/8 teaspoon |
$1.09 per cup
|
$0.00 |
| 2 c. all-purpose flour |
1/4 cup |
$2.99 per 5 pounds
|
$0.04 |
| 14 lrg Large eggs lightly beaten |
1 3/4 eggs |
$2.53 per 12 items
|
$0.37 |
| 3 med eggplants peeled Light extra virgin olive oil for frying |
3/8 eggplants |
$1.99 per item
|
$0.75 |
| 2 tsp dry oregano |
1/4 teaspoon |
$3.89 per 3/4 ounces
|
$0.05 |
| 4 c. shredded aged mozzarella - (16 ounce) |
1/2 cup |
$5.49 per 16 ounces
|
$0.68 |
| 3 Tbsp. extra-virgin extra virgin olive oil |
1 1/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.07 |
| 1 lrg onion finely diced |
1/8 onion |
$0.79 per pound
|
$0.03 |
| 1 Tbsp. chopped garlic |
3/8 teaspoon |
$4.00 per pound
|
$0.01 |
| 3 can peeled whole tomatoes - (28 ounce ea) strained, pureed |
3/8 can |
$2.19 per 28 ounces
|
$0.20 |
| 3 ounce tomato paste Coarse salt to taste |
3/8 oz |
$1.29 per 6 ounces
|
$0.08 |
| 2 Tbsp. minced fresh basil |
3/4 teaspoon |
$2.59 per cup
|
$0.04 |
| Total per Serving |
$2.49 |
| Total Recipe |
$19.92 |
Suggestions?