Japanese egg plant with house made marinara sauce
place liquid egg into 1/2-2" hotel pan. place the bread crumbs, cheese and herbs into another 2" hotel pan. Peel and slice each eggplant. Spray 40 foil cups. layer the eggplant, marinara and cheese until the foil cup is full. Top with additional cheese and bake for @ 325 for 25-30 minutes.
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 40 Servings | ||
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Calories: 16 | ||
Calories from Fat: 8 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 2.3mg | 1 % | |
Sodium 61.2mg | 2 % | |
Potassium 24.1mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.8g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
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