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Ingredients
- Good olive oil, for frying
- 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
- 1/4 cup ricotta cheese
- 1 extra-large egg
- 1/4 cup half-and-half
- 1/2 cup plus 2 tablespoons freshly grated Parmesan
- Kosher salt
- Freshly ground black pepper
- 1/2 cup good bottled marinara sauce
View Full Recipe at My Catholic Kitchen
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 637g | |
| Calories 790 | |
| Calories from Fat 408 | 52% |
| Total Fat 46.17g | 58% |
| Saturated Fat 27.68g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 2408mg | 100% |
| Potassium 1292mg | 37% |
| Total Carbs 42.1g | 11% |
| Dietary Fiber 12.7g | 42% |
| Sugars 19.0g | 13% |
| Protein 53.69g | 86% |
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