Baked Eggplant Parmesan Stacks Recipe

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Ingredients

  • 2 large eggplant, about 2 pounds
  • 2 cups tomato sauce, your favorite, or Mario Batali’s basic tomato sauce
  • 1 cup Ricotta Cheese
  • 1-2 Tbsp basil leaves, or 1 bunch fresh basil sliced in ribbons
  • 1/4 cup extra-virgin olive oil
  • 1 onion, 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh basil leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely grated
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1866g
Calories 1257  
Calories from Fat 732 58%
Total Fat 82.49g 103%
Saturated Fat 24.19g 97%
Trans Fat 0.0g  
Cholesterol 101mg 34%
Sodium 3136mg 131%
Potassium 4265mg 122%
Total Carbs 101.82g 27%
Dietary Fiber 37.3g 124%
Sugars 49.11g 33%
Protein 45.54g 73%
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