| 2 1/2 lb Eggplant (about 2 large Plants) Salt |
10 oz |
$1.99 per item
|
$1.23 |
| 1 c. Light extra virgin olive oil |
1/4 cup |
$5.99 per 16 fluid ounces
|
$0.75 |
| 6 ounce Prosciutto -- sliced Paper-thin |
1 1/2 oz |
$8.99 per pound
|
$0.84 |
| 1 lrg Red onion -- sliced Paper-thin |
1/4 onion -- |
$0.99 per pound
|
$0.08 |
| 1/3 c. Grated Parmesan cheese -- Plus 1/4 c. |
1 tablespoon |
$5.49 per 6 ounces
|
$0.27 |
| 1 tsp Fresh grnd pepper |
1/4 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
| 1 1/2 c. Chunky Tomato Sauce (see |
1/3 cup |
$1.85 per 15 fluid ounces
|
$0.37 |
| 3 Tbsp. Chopped parsley -- for Garnish Roasted Red Peppers----- |
2 1/4 teaspoons |
$1.09 per cup
|
$0.05 |
| 2 x Red bell peppers, roasted, Peeled -- sliced 1/4-inch Thic |
1/2 bell peppers |
$3.29 per pound
|
$0.43 |
| 1 x Clove garlic -- finely Chopped |
1/4 garlic -- |
$4.00 per pound
|
$0.01 |
| 2 Tbsp. Extra virgin extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| Total per Serving |
$4.14 |
| Total Recipe |
$16.54 |
Suggestions?