An Italian in my Kitchen · by Rosemary Molloy★ 4.4 (37)
Italian Ricotta Eggplant Casserole
NUTRITION · PER SERVING60M COOK
CAL 13%·PRO 18%
CARBS 21G32% OF CAL
7G FIBER0G ADDED0G INTRINSIC3G OTHER11G TOTAL SUGAR
FAT 17G59% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked eggplant and ricotta casserole layered with tomato sauce and fresh herbs. Vegetarian, gluten-free, and perfect as a summery main course or satisfying side dish.
mainitaliancasserole🥧 baking dish🍳 skillet🔥 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 tablespoons olive oil
- 1 small onion diced
- 1 clove garlic minced
- 2 medium eggplant diced
- 1 large firm but ripe tomato (seeded and diced)
- 1 teaspoon oregano
- ¼ teaspoon salt
- 4-5 leaves fresh basil chopped
- 1 pinch thyme
- 1-2 pinches hot pepper flakes (optional)
- ¼ cup water
- ½ cup ricotta
- 1 large egg
- ¼ cup freshly grated Parmesan Cheese
At a glance
PER SERVING · TIME 60M
CAL 13%·PRO 18%
CARBS 21G32% OF CAL
7G FIBER0G ADDED0G INTRINSIC3G OTHER11G TOTAL SUGAR
FAT 17G59% OF CAL
5G SAT12G 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
- 15m
- Cook
- 45m
- Sodium
- 331mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 740mg
- Calcium
- 187mg
- Iron
- 0.59mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 331MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.