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Ingredients
- 1 1/2 lb of eggplants, sliced
- 1 oz. of butter
- 2 tablespoons of extra virgin olive oil
- half onion diced
- 1 1/2 oz. of prosciutto crudo
- 1 1/2 pound of crushed tomatoes
- 1/2 cup of fresh grated parmesan cheese
- salt
- pepper
View Full Recipe at Mangiandobene
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1275g | |
| Calories 901 | |
| Calories from Fat 586 | 65% |
| Total Fat 66.59g | 83% |
| Saturated Fat 27.29g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 970mg | 40% |
| Potassium 2805mg | 80% |
| Total Carbs 57.73g | 15% |
| Dietary Fiber 26.2g | 87% |
| Sugars 29.7g | 20% |
| Protein 30.49g | 49% |
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