An Italian in my Kitchen · by Rosemary Molloy★ 4.9 (11)
Eggplant Mess/Pasticcio
NUTRITION · PER SERVING60M COOK
CAL 17%·PRO 31%
CARBS 28G33% OF CAL
10G FIBER1G OTHER16G TOTAL SUGAR
FAT 20G53% OF CAL
9G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered baked Italian eggplant casserole with two types of cheese, fresh tomato sauce, and herbs. A hearty vegetarian main course with classic Italian flavors.
mainitaliancasserole🥧 baking dish🥄 saucepan♨️ grill🔥 ovengluten freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 medium eggplants (sliced ¼ inch thick)*
- ¼-½ teaspoon salt
- ½ cup parmesan cheese freshly grated ((50 grams))
- 1 cup fontina cheese shredded
- 2 tablespoons olive oil
- 1-2 cloves garlic minced
- 1 can pelati tomatoes (14 ounces)
- 4-5 fresh basil leaves chopped
- 1-2 dashes hot pepper flakes or black pepper
- ¼ teaspoon salt (or to taste)
At a glance
PER SERVING · TIME 60M
CAL 17%·PRO 31%
CARBS 28G33% OF CAL
10G FIBER1G OTHER16G TOTAL SUGAR
FAT 20G53% OF CAL
9G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 980mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1092mg
- Calcium
- 352mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 980MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.