Ingredients

  • 2 eggplants (peeled, optional and sliced into rounds 1/4-inch thick, 6 mm)
  • 2 tablespoons kosher salt (divided)
  • 2 pounds tomatoes (thinly sliced, 900 g)
  • 1/2 cup olive oil (120 ml)
  • 2 eggs
  • 1 cup heavy cream (240 ml)
  • 1/4 cup chopped parsley (finely, 60 ml)
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NutritionView more

630Calories
Sodium153%DV3670mg
Fat86%DV56g
Protein20%DV10g
Carbs9%DV28g
Fiber44%DV11g

PER SERVING *

Calories630Calories from Fat500
% DAILY VALUE*
Total Fat56g86%
Saturated Fat21g105%
Trans Fat
Cholesterol205mg68%
Sodium3670mg153%
Potassium1280mg37%
Protein10g20%
Calories from Fat500
% DAILY VALUE*
Total Carbohydrate28g9%
Dietary Fiber11g44%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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