entrée vegetarian
1.saute veg mixture and drain in strainer.
2. combine the cheese mixture.
3. toss the eggplant in the pesto lay out on sheet pans and roast 350 degrees for 10 minutes.
4. combine the veg and the cheese mixtures.
5. layer marinara sauce, eggplant, cheese veg mix, eggplant , cheese veg mix, in 4oz alum cups.
6. To serve place marinara sauce in casserole dish then invert cup and top with more sauce , heat and melt mozz on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (35g) | ||
Recipe Makes: 120 Servings | ||
|
||
Calories: 68 | ||
Calories from Fat: 36 (53%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4g | 5 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 12.1mg | 4 % | |
Sodium 125.5mg | 4 % | |
Potassium 73.8mg | 2 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.7g | ||
Protein 5g | 7 % | |
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: 68
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.