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Ingredients
Eggplant
- non-stick cooking spray
- 16 oz eggplant, Ichiban Japanese, 27 slices (¼ in.)
- salt, for sprinkling, plus extra to season
- ¾ tsp garlic powder
- ground black pepper, to season
Cheeses
- 4 oz low-moisture mozzarella, diced
- 1 ½ oz Parmesan cheese, cut into pieces
- 2 - 3 pieces lemon peel
- 8 oz ricotta cheese
Sauce
- 4 oz yellow onions, cut into pieces
- 2 oz carrots, cut into pieces
- 2 oz red bell peppers, cut into pieces
- 2 garlic cloves
- ½ oz olive oil
- 18 oz tomato sauce
- ½ tsp salt, to taste
Assembly
- 20 oz water
- Nutrition
- per 1 portions
- Calories
- 635.9 kJ / 152 kcal
- Protein
- 8.9 g
- Carbohydrates
- 9.8 g
- Fat
- 9.2 g
- Saturated Fat
- 4.7 g
- Fibre
- 3 g
- Sodium
- 572.1 mg
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